Rhode Island Corn Cake

1 cup Rhode Island cornmeal

2 cups boiling water 1/2 teaspoon salt

4 or 5 teaspoons drippings or lard

Scald the meal with boiling water - the meal should double its bulk. Pat into neat ovals 2x3 about 1/2 inch thick. If too stiff, the batter can be thinned with milk, or sour milk and soda. Drop large tablespoonfuls on a hot griddle, having the fat hot. Serve with syrup.

Hominy Puffs

1 cup boiled hominy 1/2 teaspoon salt

1 tablespoon melted fat

2 eggs, yolks and whites beaten separately

To the hominy, add the salt, melted fat, beaten yolks, and stiff whites. Drop onto greased tins and bake.

Drop Corn Cakes

2 cups cornmeal

4 cups boiled hominy

3 eggs Butter the size of an egg

Mix all together in above order, and thin with milk until you can drop the mixture from a spoon on a pan, then bake brown.

Corn Pone

3 cups boiling water 3 cups cornmeal 1/4 teaspoon salt

Stir together. Spread evenly in a thin sheet on a buttered pan and dot with bits of butterine. Bake until brown.

Crisp Corn Bread

3 cups milk (or milk and water) 1 1/2 cups cornmeal I teaspoon salt

Mix well and spread in shallow pan to about 1/4 inch in depth. Bake in a moderate oven until crisp; it will take about 3/4 hour.

Rice Or Hominy Cake

2 cups cold rice or hominy softened with hot water

3 eggs beaten light I cup sweet milk

1 cup flour

1 teaspoon butter

Beat the eggs into the softened rice or hominy. Add the milk, flour, and butter. Bake in a greased pan, and turn out while hot. Serve with butter.

Liberty Muffins

1 cup wheat flour, white, entire, or graham 1 cup cornmeal, rye meal or flour

1 cup milk or water

4 teaspoons baking-powder

2 tablespoons sugar or Karo corn syrup 2 tablespoons Mazola or melted suet

1 teaspoon salt

Mix and sift dry ingredients (flour, meal, baking-powder, sugar, and'salt). Add the milk, beating quickly and lightly. Mix in the fat. Bake 30 minutes in a moderate oven.

Bran Muffins

1 egg 1 1/2 cups bran 1 1/2 cups white flour 1 1/2 cups sweet milk

2 tablespoons shortening 3 1/2 teaspoons baking-powder 1/2 teaspoon salt

Mix the salt, baking-powder, flour, and bran together. Beat egg slightly and add to mixture. Add the milk and melted shortening, mixing thoroughly and lightly.

Bake in a moderate oven 25 to 30 minutes.

Corn Muffins

I cup cornmeal 1 cup flour

4 teaspoons baking-powder 1/2 teaspoon salt

2 tablespoons sugar 1 beaten egg

1 cup milk and water mixed 4 tablespoons melted shortening

Mix in order given, beat well, and bake in greased gem pans in hot oven 20 minutes.

Barley And Rice Flour Muffins

7/8 cup rice flour I 3/8 cups barley flour 1 teaspoon salt 4 teaspoons baking-powder

1 tablespoon sugar

1 cup milk

1 egg

1 tablespoon melted fat

Mix by regular muffin method. Bake in well-greased muffin molds for 35 minutes in moderate oven.

For rice flour and oatmeal muffins, in place of 1 3/8 cups of barley flour use 1 1/8 cups of ground rolled oats.