Loaf Corn Bread.—Scald 1 pint milk; dissolve in it 1 tablespoon butter, ½ cup sugar, 1 teaspoon salt. While on fire sift in sufficient Indian corn meal to make a thick mush, cook 5 minutes, and set away till cold; add 3 beaten eggs, 2 cups flour mixed with 2 teaspoons Royal Baking Powder, and turn into greased loaf-pan. Bake about 2 hours in moderate oven, and serve hot.
Nonpareil Corn Bread.—2 heaping cups Indian corn meal, 1 cup flour, 2½ cups milk, 1 tablespoon lard, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Beat 2 eggs, whites and yolks separately. Sift together dry ingredients, melt lard. Mix all together, beat hard 1 minute, turn into greased shallow pan, and bake about ½ hour in hot oven.
Spider Corn Bread.—Beat 2 eggs with 2 tablespoons sugar. Add 1 pint milk, 1 teaspoon salt, 1⅓ cup Indian corn meal, ⅓ cup flour, 1 teaspoon Royal Baking Powder. In a spider melt 2 tablespoons butter; turn so as to grease sides. Pour in batter, add 1 cup milk, but do not stir. Bake about 30 minutes in hot oven. When done it should have a streak of custard through the middle.
Rice and Indian Bread.—Beat 3 eggs very light; add 1 pint milk, 2 cups white Indian corn meal, 1 cup cold boiled rice, 2 tablespoons melted butter, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, ½ cup more milk. Beat hard, bake in shallow greased pan in hot oven.
Delicate Graham Bread (for Invalids).—1 pint Graham flour, 1 pint flour, 1 teaspoon sugar, 1 of salt, 2 of Royal Baking Powder. Sift all well together, rejecting coarse bran left in sieve; add 1½ pints milk. Mix quickly into smooth, soft dough. Bake in 2 small greased tins ([fig. XII]) 25 minutes. Protect with paper 10 minutes.
Entire Wheat Bread.—1 quart entire wheat flour, 1 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Sift all well together; add sufficient liquid (water, milk, or equal quantities of each) to mix to a very thick batter or soft dough. Turn at once into a greased loaf-pan ([fig. XII]), smooth with knife dipped in cold water, and bake about 1 hour in moderate oven.
Rye Bread.—1 pint rye flour, ½ pint Indian corn meal, ½ pint wheat flour, 1 teaspoon sugar, 1 teaspoon salt, 2 teaspoons Royal Baking Powder, 1 tablespoon butter or lard, ¾ pint milk. Sift together rye flour, corn meal, flour, sugar, salt, and powder; rub in the shortening; add milk. Mix into smooth batter. Pour into well-greased tin ([fig. XII]), bake in moderate oven about 45 minutes. Protect loaf with paper first 20 minutes.
Mush Bread.—1 pint milk cooked in a double boiler, with sufficient Indian corn meal to make a thick mush. Cook 1 hour; add 1 tablespoon butter; stir, let cool; add 3 eggs, whites and yolks beaten separately, 1 cup flour, ½ teaspoon salt, 1 teaspoon Royal Baking Powder. Turn into shallow greased pan, bake 40 minutes in moderate oven.
Rice Bread.—1 cup cold boiled rice, 1 cup white Indian corn meal, 1 cup wheat flour, 1 teaspoon Royal Baking Powder, 2 eggs, ½ teaspoon salt, 1 tablespoon melted butter, 1 cup milk. Mix the dry ingredients; add beaten eggs mixed with milk and the melted butter. Pour into shallow greased pans. Bake 30 minutes in a moderate oven.
Hominy Bread.—Mix together 1 pint soft-boiled hominy, 1 teaspoon salt, 2 tablespoons melted butter, 4 beaten eggs, 2 cups milk. Mix together 1 cup flour, 2 teaspoons Royal Baking Powder; add to batter, with more flour if needed to mix to a drop batter. Beat hard, bake in a shallow pan in very hot oven.