1 teaspoonful of salt.
Boil the milk and pour it over the meal, flour, and butter. Beat light. When cool, add eggs well beaten. Bake in a buttered pan.—Mrs. G. W. P.
Mush Bread.
Make a thin mush of corn meal and milk (or hot water, if milk is scarce). Cook till perfectly done, stirring all the time to keep it smooth. Then add a good lump of butter; and, after it cools a little, two eggs, one at a time. Beat in a very small pinch of soda and a little salt.
Butter a yellow dish and bake slowly till brown.—Mrs. C. L. T.
Light Corn Bread.
Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half teaspoonful of soda, three well beaten eggs, four tablespoonfuls of flour, a little butter.—Miss E. P.
Soft Egg Bread.
1 quart of milk.
Half pint of meal.