Plain Corn Bread Or Bread Sticks

1 cup sweet milk and 3 teaspoons baking powder or 1 cup sour milk and

1 teaspoon soda

2 tablespoons syrup

2 tablespoons fat

1 teaspoon salt

1/4 teaspoon butter coloring (if white meal is used)

1 1/2 cups corn meal

1/2 cup flour.

Put all ingredients into mixing bowl, beat until well mixed, and turn into greased, shallow pan or bread stick pans. Bake in a hot oven until a golden brown. Since corn sticks are all crust there is never any dispute as to who shall have the corner piece.

Spoon Corn Bread

2 cups sweet milk 1 cup corn meal

2 eggs

1 1/4 teaspoons salt

1/2 teaspoon baking powder

Heat the milk, stir the meal into it and cook until thick. Remove from stove. Add salt to the egg whites, beat until stiff. Drop the unbeaten yolks into the mush, sift baking powder into it, and beat until mixed; gently fold in the stiffly beaten whites. Turn into a greased casserole, glass baking dish or deep pan, making mixture about two inches deep. Bake in a moderate oven thirty minutes.

Virginia Corn Bread

3/4 cup sweet milk 1 egg

3 tablespoons sugar 3 tablespoons fat

1 teaspoon salt 1 1/2 cups meal

1/2 cup flour 3 teaspoons taking powder

1/2 cup raisins

Make according to directions for Plain Corn Bread.

Souffle Corn Bread

1 cup sweet milk 1/2 cup corn meal

1 1/4 teaspoons salt 4 eggs

Mix according to directions for Spoon Corn

Bread, turn gently into a greased quart casserole, and bake in a very moderate oven about thirty-five minutes, or until it shrinks slightly. If it browns too rapidly place a warm pan on grate above it and open door to cool the oven. Most cook books say "Bake twenty minutes and eat quickly before it falls," but if baked until done it will not fall.

Fancy Quick Breads

(To be used in the place of cake)

Boston Brown Bread (Delicious)

1/2 cup sugar 1/2 cup sorghum or Orleans molasses 1 cup sour milk 1 teaspoon salt

1 1/4 cups white flour

About 1 1/2 cups Graham flour 1 1/2 teaspoons soda

1/2 cup raisins.

Put all ingredients into mixing bowl, sifting soda in with the white flour. Use enough unsifted Graham to make mixture as stiff as it can be stirred. Beat until thoroughly mixed. Fill one-pound baking powder cans two-thirds full, put on lids and steam three hours, or bake two, in a very slow oven. If bread is baked do not put lids on until it has been in the oven half an hour. When it has baked an hour set it into a shallow pan of boiling water and finish baking. Remove from oven and allow to cool in the covered cans.

Boston Brown Bread (Without Wheat)

1/2 cup sugar

1/2 cup sorghum or Or leans molasses 1 cup sour milk 1 teaspoon salt

1 cup rolled oats

1 1/4 cups rye flour

1/2 cup corn meal

1 1/2 teaspoon soda

1/2 cup carrot marmalade

Follow directions for Boston Brown Bread.