Corn Bread

(Granville Matt.)

2 1/2 cups of milk, 1 cup of corn meal, 3 eggs, 2 tablespoons melted butter, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1 tablespoon of flour. Heat milk to boiling point, then stir in butter and meal very slowly, while still over the fire, and beat until smooth. Then let mixture cool. When cool, add eggs unbeaten, sugar, flour and baking powder.

Corn Bread

(Mrs. E. M. Watkins.)

1 cup milk, 2 eggs, 1/4 cup butter, 1 cup corn meal, 1 cup white flour, 2 teaspoons baking powder. Bake 20 minutes.

Corn Meal Bread. (For Two.)

(Mrs. Howard Wrenn.)

1 egg 1/2 cup sugar, 1 tablespoon lard (not melted), 1 cup sweet milk, 1/2 cup flour, 1 1/2 cup corn meal, 2 teaspoons baking powder salt.

Corn Bread

(Mrs. G. A. Mason.)

1/4 cup of sugar, 1/4 cup of butter, 3/4 cup of sweet milk, 1 cup of white flour, 1/2 cup of corn meal, 1 egg, 2 teaspoons baking powder (even). Bake about 15 minutes.

Spoon Corn Bread

3 eggs, nearly a quart of buttermilk, 1 teacup of sweet milk, a light teaspoon of soda, lard the size of a walnut, 4 or 5 large spoonfuls of corn meal (after it is sifted). Bake in an earthen dish an hour. Serve with a spoon.

Spoon Corn Bread

1 pint sweet milk, 1 small teacup of sifted meal, 4 eggs, 1/2teaspoon salt, 1 teaspoon sugar, 1 even tablespoon butter. Put milk on to boil. Add meal slowly and let it boil for a few minutes. Take it off, add salt, sugar and butter. When this is almost cool beat the eggs separately. Add the yolks just before baking. Beat the whites to a stiff froth. Bake 30 minutes.

Corn Meal Cakes

1 1/2 cups milk, 2 eggs, well beaten, pinch salt, 1 teaspoon-ful "butter, melted, 1/2 cup white flour, sifted, enough corn meal to make a good batter, 1 heaping teaspoonful baking powder.

Corn Bread

(Mrs. C. W. Buckley.)

1 cup of either sweet or sour milk, 1 cup corn meal, 1 cup white flour, 2 large tablespoonfuls of melted butter, 1 teaspoonful salt, 2 teaspoonfuls baking powder, 2 eggs, whites and yolks, beaten separately, 1/4 cup sugar, 1/2 teaspoonful of soda if sour milk is used.

Kentucky Corn Dodgers

Sift the best meal made from the white corn, any quantity desired. Salt to taste. Mix with cold water into stiff dough and form into round, long dodgers with the hands. Take the soft dough and form into shape by rolling between the hands, making the dodgers i bout 4 or 5 inches long and 1 1/2 inches in diameter. Have a griddle hot, grease a little with lard, and put the dodgers on as you roll them. Put in oven and bake thoroughly, when they will be crisp and a rich brown. This bread does not rise.

Johnnie Cake

1 quart meal, 1 pint warm water, 1 teaspoon salt. Sift meal in a pan and add water and salt. Stir it until it is light, and then place on a new, clean board and place nearly upright before the fire. When brown, cut in squares, butter nicely and serve hot.