CORN BREAD. MRS. SALMON.
Two heaping cups corn meal, one heaping cup flour, two teaspoons baking powder sifted with flour, whites and yolks of three eggs beaten separately, two and one-half cups sweet milk, one tablespoon melted butter, one tablespoon white sugar, one teaspoon salt. Bake steadily in a moderately hot oven.
CORN BREAD. MRS. A. C. AULT.
One and one-half pints corn meal, one-half pint flour, one tablespoonful sugar, one teaspoonful salt, two heaping teaspoons baking powder, one tablespoonful lard, one and one-fourth pints milk, two eggs. Sift together corn meal, flour, sugar, salt, and baking powder; rub in lard cold; add the egg; mix to a moderately stiff batter. Bake in rather hot oven thirty minutes.
CORN BREAD. MRS. C. H. WILLIAMS.
Two cups sweet milk, one egg, one and one-half teacups wheat flour, two teacups Indian meal, two tablespoonfuls sugar, a little salt, four teaspoonfuls cream tartar put in with flour, two teaspoonfuls soda dissolved in warm water; add this last. Bake in gem pans in a quick oven.
Darmody & McClures Premium Corn Meal should be used with these recipes.
CORN BREAD. MRS. F. E. H. SELLERS.
One pint buttermilk, one pint corn meal, one pint flour, one teaspoonful salt, two teaspoonfuls soda in milk, six tablespoonfuls molasses, one egg. Bake in slow oven thirty minutes.