1 quart of corn meal, sifted, 1 teaspoonful of salt, 1 tablespoonful of lard, thoroughly worked into the meal. Enough scalding water to make a stiff batter, so it can be moulded into pans, in the hands. Bake half an hour in a quick oven.
E. J. Robertson.
Old Fashioned Plain Corn Bread or “Hoe Cake.”
1 quart sifted corn meal (white), one teaspoonful of salt. Enough butter milk to make a thick batter. Dissolve in a cup of butter milk just enough soda to sweeten the milk, and no more. Beat thoroughly and bake on a griddle in cakes about ¼ inch thick. When brown place in a hot oven and when dry and crisp serve at once very hot.
E. J. Robertson.
Beaten Biscuit.
1 quart flour, sifted, 1 teaspoonful of salt, 1 tablespoonful of cold lard. Work the lard thoroughly into the flour, then add, a little at a time, half sweet milk and half water, until you have a stiff dough. Place on board and work through a biscuit machine, or beat twenty minutes, until smooth and light, and the dough blisters. Roll out quite thin, cut into shape and prick the top with a fork. Bake in a quick oven twenty minutes.
E. J. Robertson.
Graham Gems.
2 eggs well beaten, a large spoonful of dark molasses, a tablespoonful of shortening, one cup of sweet milk, one small cup of wheat flour, and two of Graham flour, two teaspoonsful of baking powder, one teaspoonful of salt. Grease your gem pans, warm well, drop in your dough, bake in a hot oven. This will make a dozen gems.