Spider Corn Cake

3/4 cup corn-meal

1 tablespoon sugar

1/2 teaspoon soda (scant)

1/4 cup flour

1/2 teaspoon salt

Beat 1 egg, add 1/2 cup sweet milk. 1/2 cup sour milk. Stir this into the dry mixture; melt 1 tablespoon butter in a hot spider and pour the mixture into it; pour 1/2 cup sweet milk over the top. Bake 20 minutes in hot oven. - Mrs. M. A. Shumzvay

Parker House Rolls

Scald 1 pint milk and set aside until luke warm; add to it 1 cake yeast, dissolved in a little luke warm water and flour enough to make a batter. Beat hard, cover and let stand in a warm place or in a pan of warm water until light. Add 1 teaspoon salt, 2 teaspoons sugar and 1/4 cup melted butter; beat well and when thoroughly mixed, add sufficient sifted flour to make a soft dough, then knead until very soft and velvety to the touch. Cover and let rise again to twice its bulk. Roll out on board 1/2 inch thick, cut in small biscuits; let stand on floured board until light; press across center of each, handle of wooden spoon, brush edges with soft butter, fold and press together. When light, bake in hot oven 20 minutes. - Mrs. E. K. Harris

Corn Griddle Cakes

Pour 1 pint boiling water on 1 quart corn-meal, stir well; when nearly cold, add 4 well beaten eggs, 1 teaspoon salt and 1 of soda, 1 large spoon flour and 1 of melted lard. Add milk enough to make into batter.

Johnny Cake

1 cup corn-meal

1 cup sweet milk

1 egg

Teaspoon baking powder

1/2 cup flour

1 tablespoon sugar

Butter size of an egg

- Mrs. E. K. Harris

Mrs. Lamprecht's Coffee Cake

1 lb. flour

1 1/2 cups warm milk

1 cake yeast

1 pinch salt

1/4 lb. sugar

1/2 lb. butter

6 eggs

1/2 lb. seeded raisins

Rind 1 lemon

Dissolve 1 teaspoon sugar, the salt and yeast in the lukewarm milk, make a sponge of this and half the flour, beat well, and set to rise in a warm place. Dredge raisins with a little flour and put all things where they will keep warm. When sponge is light, take a mixing bowl, cream butter and sugar and rind of lemon, then add alternately 1 egg at a time, part of the sponge and part of the flour until everything has been used. Stirring ought to take 20 minutes. Lastly add the dredged raisins. Butter a round cake tin which has an opening in the middle, put dough into this, set in a warm place to rise until it is 1/2again the size of the original dough. That will take about 3 hours. Bake slowly about 1 hour.

Currant Buns

Mix 1 cake yeast with 1/4 cup lukewarm water and add 1 cup scalded milk, cooled to a lukewarm temperature; add also about 1 1/2 cups white flour and beat until the batter is very smooth, then cover and let stand in warm place to get very light. Add 1/2 cup currants, 1/2 cup sugar, 1 beaten egg, 1 teaspoon salt and 1/4 cup melted shortening; mix .thoroughly, then beat in flour to make a soft dough (about 2 cups flour will be needed). Let rise very light, then roll into a sheet and cut into rounds. Bake when about doubled in bulk (about l/2 hour), stir a teaspoon cornstarch with cold water to a smooth liquid consistency, then pour in boiling water, let cook 5 minutes and use to baste top of rolls, dredge thickly with granulated sugar and glaze in oven. -Mrs. E. K. Harris