404.—STEAMED INDIAN DATE BREAD
| 1½ cups corn meal | 2/3 cup molasses |
| 1 cup rye meal | 1 cup water |
| ½ cup flour | 1 cup milk |
| 1½ teaspoons soda | 1 cup dates |
| 1 teaspoon salt |
Mix and sift dry ingredients, add molasses, liquid, and dates which have been stoned and cut in pieces. Pour into greased one-pound baking powder boxes, and steam steadily for one and three-quarters hours. Or pour into a large greased mold and steam for three hours.
405.—CORN BREAD (without Eggs)
| ¾ cup corn meal | ½ teaspoon salt |
| ¾ cup flour | ¾ teaspoon soda |
| 2 tablespoons sugar | 1½ cups buttermilk or sour milk |
Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes.
406.—COUNTRY CORN BREAD
| ¾ cup corn meal | 1/3 teaspoon salt |
| ¾ cup flour | 1 beaten egg |
| 3 teaspoons baking powder | ¾ cup milk and water mixed |
| 1 tablespoon sugar | 2 tablespoons melted bacon fat |
Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.