Corn Bread.
Take 4 ounces yellow corn meal, 6 ounces pure flour, 4 ounces sugar and mix well together, add 3 whole well beaten eggs, 1 ounce baking powder, a pinch of salt, mix with cold milk into light dough, roll out quickly, and bake in quick oven about fifteen or 20 minutes.
Mrs. John Gregg.
Corn Cakes.
Soak 1½ cup corn meal in milk, add one cup flour, 2 teaspoonsful baking powder, ½ teaspoonful salt, 2 eggs beaten separately and cream or rich milk enough to make thin. Fry on soapstone or iron griddle.
S. M. W.
Bread.
To make four small loaves—Take three tablespoonsful of flour and scald with two teacups of sour or butter milk, curd and whey, add a pinch of sugar and salt, when cool add one cake of yeast. Let it stand in a warm place four or five hours, or over night. From this set a sponge, which should be light in two hours. In your bread pan dissolve half a tea cup of sugar, two tablespoonsful of lard, one tablespoonful of salt, a pinch of soda, with one quart of hot water; when cool add sponge and mix well. Sift and add flour as for cake and knead until smooth, not too stiff; rub a little lard over the top and set it in a warm place until light, make into loaves and bake one hour. The secret is to keep it in a warm place from the start. It has never been known to fail.
N. Priestman.