Corn Dodgers

To one quart corn meal add a little salt and a small table-spoon lard; scald with boiling water and beat hard for a few minutes; drop a large spoonful in a well-greased pan. The batter should be thick enough to just flatten on the bottom, leaving them quite high in the center. Bake in a hot oven.

Corn Muffins

One quart sifted Indian meal, a heaping tea-spoon butter, one quart milk, a salt-spoon salt, a third cup yeast, a table-spoon of molasses; let it rise four or five hours, and bake in muffin-rings. - Mrs. G. W. Marchant, Buffalo, N. Y.

Corn Rolls

One pint of corn meal, two table-spoons sugar, one tea-spoon salt, one pint boiling milk; stir all together and let stand till cool. Add three eggs well beaten, and bake in gem-pans. - Mrs. Capt. J. P. Rea, Minneapolis, Minn.

Corn Mush

Put four quarts fresh water in a kettle to boil, salt to suit the taste; when it begins to boil stir in one and one-half quarts meal,

Jetting it sift through the fingers slowly to prevent lumps, adding it a little faster at the last, until as thick as can be conveniently stirred with one hand; set in the oven in the kettle (or take out into a pan), bake an hour, and it will be thoroughly cooked. It takes corn meal so long to cook thoroughly that it is very difficult to boil it until done without burning. Excellent for frying when cold.

Use a hard wood paddle, two feet long, with a blade two inches wide and seven inches long, to stir with. The thorough cooking and baking in oven afterwards, takes away all the raw taste that mush is apt to have, and adds much to its sweetness and delicious flavor. Mrs. W. W. Woods.

Fried Mush

A delicious breakfast relish is made by slicing cold mush thin and frying in a little hot lard. Or dip in beaten eggs salted to taste, then in bread or cracker crumbs, and drop in hot lard, like doughnuts. - Miss A. W. S., Nashville, Tenn.

Alabama Johnny-cake

Cook a pint of rice till tender, add a table-spoon butter; when cold add two beaten eggs and one pint meal, and when mixed spread on an oaken board and bake by tipping the board up before the fireplace. When done on one side turn over. The dough should be spread half an inch thick.


Two-thirds tea-spoon soda, three table-spoons sugar, one tea-spoon cream of tartar, one egg, one cup sweet milk, six table-spoons Indian meal, three table-spoons flour, and a little salt. This makes a thin batter.

Cold-water Gems

With very cold or ice-water and Graham flour, and a little salt, make a rather stiff batter; heat and grease the irons, and bake twenty minutes in a hot oven. - Mrs. 0. M. Scott.

Good Graham Gems

Three cups sour milk, one tea-spoon soda, one of salt, one tablespoon brown sugar, one of melted lard, one beaten egg; to the egg add the milk, then the sugar and salt, then the Graham flour (with the soda mixed in), together with the lard; make a stiff batter, so that it will drop, not pour, from the spoon. Have gem-pans very hot, grease, fill, and bake fifteen minutes in a hot oven. - Mrs. J. H. S.

Mrs. Buxton's Graham Gems. Take one egg and beat well, add pinch of salt, one quart buttermilk or sour milk, and Graham flour enough to make a stiff batter; add one heaping tea-spoon soda and stir thoroughly with a spoon; heat and grease gem-irons, and after dipping the spoon in cold water, drop a spoonful of batter in each pan, repeating until all are filled; bake in a quick oven half an hour. This measure will make a dozen.