BOSTON BROWN BREAD NO. 2 Mrs. M. A. Stewart
One cup sweet milk; one cup sour milk; one cup New Orleans molasses; one-half teaspoonful salt; one teaspoonful soda; one cup corn meal; two cups graham flour. Add a few raisins which greatly improve the flavor. Put in a five-pound pail, set in cold water (one quart). From time it commences to boil let cook for three hours.
MY MOTHER'S BROWN BREAD Mrs. Grant Beebe
One cup molasses; one cup milk (sweet or sour); one cup of graham flour and one cup corn meal, stiff; two cups raisins, two eggs; two even teaspoonfuls soda; one tablespoonful brown sugar; one teaspoonful salt. Bake one hour in moderate oven.
JOHNNY CAKE Mary S. Vanzoll
One cup sweet milk; two eggs; one dessert spoonful of sugar; one-half cup yellow corn meal; one-half cup flour to make like cake batter; one-fourth cup melted butter; salt; heaping teaspoonful baking powder.
CORN CAKE Mrs. J. L. Putnam
Scald one cup white corn meal with one pint of milk; while hot add one tablespoonful of buttered bread crumbs, one of sugar and a little salt. The yolks and whites of three eggs beaten separately. Pour into a well buttered frying pan and bake twenty minutes in a hot oven.
CORN MEAL GEMS Mrs. K. Larson
One-half cup corn meal; one cup flour; three teaspoonfuls baking powder; one tablespoonful sugar; one tablespoonful melted butter; one-half teaspoonful salt; three-fourths cup milk; one egg. Mix and sift dry ingredients; add milk gradually and egg well beaten and melted butter. Bake in hot oven in buttered gem pans for twenty-five minutes.