Southern Corn Bread

Cornmeal, White or Yellow 2 Eggs, Salt

1 Quart Milk, Sour

2 Tablespoons Melted

Butter or Lard 1 1/2 Teaspoons Soda 2 Tablespoons Molasses

Beat eggs, molasses and butter together thoroughly; dissolve soda in the sour milk and stir in enough meal to make a light batter; pour in pan about 1 1/2 inches thick and bake in moderate oven for about 1/2 hour.

Germea for the baby

Nut Bread

3 Cups Flour, sifted 1/3 Cup Sugar

2 Tablespoons Lard or Butter

White of 1 Egg 3/4 Cup Chopped Walnuts

1/3 Teaspoon Salt 1 Cake Fleischmann's Yeast 1 Cup Milk, scalded and cooled 1 Tablespoon Sugar

When you want bread-goodness plus, make a loaf of nut bread alter this recipe. It is a treat that combines deliciousness and big food value. The ingredients specified will make one medium-sized loaf or one dozen rolls.

Dissolve yeast and one tablespoon sugar in lukewarm milk, add one and one-fourth cups flour and beat thoroughly. Cover and set aside in warm place fifty minutes, or until light. Add sugar and lard or butter, creamed white of egg beaten stiff, nuts, remainder of flour, or enough to make a dough, and the salt. Knead well, or "throw and roll." Place in greased bowl. Cover and set aside for about two and one-half hours to rise, or until double in bulk. Mould into a loaf or small finger rolls, and place in well-greased pans. Protect from draught and let rise again until light-about one hour. Loaf should bake forty-five minutes; finger rolls six to eight minutes.

Pop-Over Rolls

2 Cups Flour 1 Cup Milk

3 Eggs

Pinch Salt and Baking Powder

Put the eggs, salt and flour into a bowl; mix in the milk and pour into deep moulds, which are fully 2 inches deep; fill half full and bake in a hot oven 25 minutes.

Old-Fashioned Ginger Bread

4 Cups Flour 1 Cup Sugar 1 Cup Milk 3/4 Cup Molasses

3/4 Cup Melted Butter

1 Teaspoon each of Ginger, Cinnamon and Soda

2 Eggs

Mix dry ingredients; add molasses, milk, eggs and melted butter; beat smooth and bake in a sheet for about 1 hour.

Parker House Rolls

3 Pints Flour, sifted

4 Tablespoons Lard or Butter, melted 1 Teaspoon Salt

1 Cake Fleischmann's Yeast

1 Pint Milk, scalded and cooled

2 Tablespoons Sugar

These delightful little "individual breads" are among the most popular of rolls. The name denotes the shape into which you mould them before the last lightening. Dissolve yeast and sugar in lukewarm milk, add lard or butter and one and one-half pints of flour. Beat until perfectly smooth. Cover and let rise in a warm place one hour, or until light. Then add remainder of flour, or enough to make a dough, and the salt. Knead well, or "throw and roll." Place in greased bowl. Cover and let rise in a warm place for about one and one-half hours, or until double in bulk. Roll out one-fourth inch thick. Brush over lightly with melted butter, cut with two-inch biscuit cutter, crease through center heavily with dull edge of knife and fold over in pocket-book shape. Place in well-greased, shallow pans one inch apart. Cover and let rise until light-about three-quarters of an hour. Bake ten minutes add heaping teaspoon lard, some salt and Chili powder to taste. When the balls in hot oven.