ANNIE'S CORN CAKES.
One egg, one pint of sour milk, one-half teaspoonful soda, pinch salt, one-half cup flour, corn meal to make not too stiff a batter.
MUSH. W. R. C.
To three quarts of boiling water, add salt to taste. Stir in gradually sufficient corn meal to make it quite thick. Boil slowly one hour. Stir often, and beat well; that will make it light and smooth. Eat with cream, milk, and butter, or syrup. To fry when cold, cut in thin slices, and fry in lard and butter, mixed.
TO FRY HOT MUSH. MRS. T. H. LINSLEY.
Fry slices of bacon; remove the meat; drop in the mush by spoonfuls, and fry delicate brown.
GERMICELLI. MRS. W. H. ECKHART.
Stir germicelli into two quarts of boiling water until as thick as mush; add salt. Boil five or ten minutes, stirring constantly. Just before serving, you can stir in a cup of sweet milk, if you wish. When cold, slice, and fry same as corn mush.
OAT MEAL CRACKERS. JENNIE L. HARRINGTON.
Two cups oat meal (rolled oats is best), three cups flour, one cup shortening, one cup sugar, one cup water, one teaspoonful salt, three teaspoonfuls baking powder; roll very thin.