Pettyjohn's Nut Bread

1/3 package Pettyjohn's break-fast food

1 pint milk 1/2 cake yeast

Let rise, then add 1/2 cup English walnuts, cut, and enough white flour to make right consistency to knead. Mould into loaf and bake 35 minutes. - Mrs. Simmons

Southern Rice Bread

2 cups white corn-meal

3 eggs

1 1/4 pints milk

1 cup cold boiled rice

1 oz. butter melted

1 teaspoon salt

2 heaping teaspoons baking powder

Beat the eggs separately until very light, then add them to milk, then add meal, salt, butter, rice and beat thoroughly ; add baking powder; mix well and pour into greased pan. Bake 30 minutes in hot oven. - Mrs. Cayser

Hot Water Ginger Bread

1 cup molasses 1 cup brown sugar 1/2 cup butter 1 cup boiling water with 2 level teaspoons soda dissolved in it

2 teaspoons ginger 2 teaspoons cinnamon 1 teaspoon cloves 2 1/2 cups flour measured after sifting

Mix together thoroughly, then add 2 well beaten eggs. Bake in 2 pans in a moderate oven. Should be about l1/2 inches thick in the pan. Also delicious baked in muffin pans and served as a hot pudding with sauce or sweetened whipped cream. - Anna Rew Gross

Ginger Bread

2/3 cup butter 2 cups flour

1 small teaspoon soda dissolved in milk

1/2 teacup milk

1 cup molasses

2 eggs

Heaping teaspoon ginger

Bake in shallow pan from 20 to 30 minutes.

- Mrs. W. E. Church

Spoon Corn Bread

Scald 1 quart milk and pour over 1 pint white corn-meal ; while hot add 1 tablespoon butter; when cool add the beaten yolks of 4 eggs, 1 teaspoon salt and last the whites of the eggs beaten stiff; cut and fold in. Bake 30 minutes. - Mrs. Cayser