Corn Bread

2 cups yellow granular meal 1 teaspn. salt

2 1/4 cups boiling water 1 1/4 tablespn. oil

1 egg

Pour boiling water over meal, add salt, oil and yolk of egg; cool, add beaten white and bake in oiled pan. Use a little less water for Rhode Island meal.

Crumbs and Corn Bread

1 pt. hot milk

1/2 cup stale bread crumbs

2 cups white corn meal

1 teaspn. salt

2 eggs

1 1/2 tablespn. oil or melted butter

Pour boiling milk over corn meal, stir well, add oil, salt and crumbs; cool, add beaten yolks of eggs, then stiffly-beaten whites. Bake in oiled pie pans. Or, soak meal and crumbs in cold milk for several hours and add salt, oil and eggs as before.

Water Corn Bread

1 1/2 cup granular corn meal, salt, 1 cup cold water. Rest

1-2 hrs., spread thin on hot griddle or frying pan, bake in hot oven, serve hot.

No. 2

1 cup granular meal, salt, 3/4 cup boiling water. Spread at once, thin, on hot griddle or frying pan and bake in hot oven.

Serve hot.

Pone, or Corn Bread "Straight"

1 qt. white corn meal, 1 teaspn. salt, cold water for soft dough. With hands moistened with cold water mold into oblong mounds, a little thicker in the center than at the ends. Lay on hot oiled or floured pan, press a little with the fingers and bake in hot oven. Break (not cut). Eat hot.

A little oil may be added to the meal for pone, but then it will not be "straight."