Miss Rhein.
Rice Corn Bread.
¾ tea cup of boiled rice, 3 eggs, the yolks beaten light and added to rice while warm, stirring all the time to keep eggs from cooking, add a pint or little more of sour milk, 1 teaspoonful salt, meal enough to make a thin batter, add the well beaten whites, a lump of butter size of an egg, a small teaspoonful soda dissolved in warm water. Bake in a deep pan in a very hot oven.
K. T. R.
Jolly Boys.
Scald 2 cups of corn meal, when cool add 1 egg well beaten, 1 cup flour, 1 tablespoonful sugar, 1½ teaspoonful soda, a little salt. Bake in small cakes on griddle, split when hot and butter.
K. T. R.
Rice Corn Bread.
1 quart buttermilk, ¾ cup rice, 1 cup white corn meal, 3 eggs, 1 teaspoonful soda, cook the rice till tender and dry, pour over it 1 pint buttermilk, let stand till cool, then add the rest of the buttermilk. The eggs beaten repeatedly, a pinch of salt, the corn meal, and lastly the soda dissolved in a little water. Pour into a hot buttered cathem dish and bake one hour in a hot oven.
Mrs. H. C. Schramm.