1 heaping cup flour.
3 eggs—whites and yolks beaten separately.
2½ cups of milk.
1 large table-spoonful of butter—melted, but not hot.
1 large table-spoonful white sugar.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream-tartar, sifted with the flour, and added the last thing.
1 teaspoonful of salt.
Bake steadily, but not too fast, in a well-greased mould. Turn out, when done, upon a plate, and eat at once, cutting it into slices as you would cake.
After twelve years’ trial of this receipt, I have come to the conclusion that there is no better or more reliable rule for the manufacture of corn-bread. In all that time, there has hardly been a Sunday morning, winter or summer, when the family was at home, on which a loaf of this bread has not graced my breakfast-table, and unless when, through negligence, it has been slightly scorched or underdone, I have never known it to come short of excellence.