1 teacup boiled rice.
2 teacups sifted corn meal,
½ teacup melted butter.
3 eggs, beaten separately,
½ teaspoonful salt.
Bake in a very hot oven, using buttered iron muffin moulds.—Mrs. S. T.
Cracklin Bread.
Take one quart sifted corn meal and a teacup of cracklins. Rub the latter in the meal as fine as you can. Add a teaspoonful of salt and make up with warm water into a stiff dough. Make into pones, and eat hot.—Mrs. P. W.
Virginia Ash Cake.
Add a teaspoonful of salt to a quart of sifted corn meal. Make up with water and knead well. Make into round, flat cakes. Sweep a clean place on the hottest part of the hearth. Put the cake on it and cover it with hot wood ashes.