Surprise Rolls.

Make a shortcake dough. Mince cooked chicken and season highly, mix with a thick white sauce; form in small finger-sized rolls. Wrap each with a thin layer of dough; bake in hot oven; serve hot or cold.

Brown Bread.

Sift together one pint of corn-meal, one pint of rye or entire wheat, or one cup of rye and one cup of white flour, one teaspoon of salt, and two teaspoons of soda; then mix with one pint of sour milk and one cup of molasses and add a little water if too stiff.

Grease coffee or baking-powder cans, fill them about half full with the batter, cover, and steam three hours or longer.

Corn Cake.

Sift together three-quarters cup each of corn-meal and flour, one-half teaspoon each of salt and soda, and one tablespoon of sugar. Mix with one beaten egg and one cup thick sour milk. Bake about thirty minutes in one pan, or less time in muffin pans.

Corn Dodgers.

Scald corn-meal with an equal bulk of boiling water, salt slightly, and spread in a thin layer in a well-buttered shallow pan. Put bits of butter on top, and bake for half an hour or more.

Scalded Corn Cake.

Scald one cup of corn-meal with one cup of boiling milk or water, spread one tablespoon of melted butter over the top, and leave over night. Then mix with one tablespoon of sugar, two beaten eggs, threefourths cup of thick sour milk, and sift in one cup of flour with one-half teaspoon of salt and one-half teaspoon of soda. Bake in muffin pans or in a thin sheet for half an hour.

Southern Corn Bread.

Mix one and three-fourths cups of white corn-meal, one-half teaspoon of soda, one-half teaspoon of salt, one egg, one cup of buttermilk, and two tablespoons of melted butter. Pour in a hot greased pan, and cook in moderate oven for thirty minutes, or until a rich brown.

Oatmeal Gems.

Pour one cup of boiling water over one cup of oatmeal, or any of the steam-cooked cereals, and let it stand over night. Mix one cup of bread flour, two level teaspoons of baking powder, and one-half teaspoon of salt, and in the morning add this to the soaked meal. Add milk enough to make a batter stiff enough to drop from the spoon. Bake in hot buttered gem pans about twenty minutes.

Egg Bread, Batter Bread, and Spoon Bread.

One of the delicious things in Southern cookery is known by these names in different sections of the South. It offers a method of using left-overs in the line of rice, grits, and cereals. Scald a cup of white corn-meal with one cup of boiling water. Add half a teaspoon of salt, a cup of cooked rice, grits, or any other cereal, three eggs well beaten, two teaspoons of baking powder, one and a half cups of milk. Bake in an earthen dish until firm like a baked custard. It is sometimes prepared in a thin sheet, but is usually two inches thick.