This section of the book is from the "Household Companion: The Model CookBook" book
Take one cupful of sweet and two of sour milk, two-thirds cupful of molasses, a cupful of wheat flour, four cupfuls corn-meal, and a teaspoonful of soda. Steam for three hours and brown in the oven a few minutes. If made with sweet milk and baking powder it is equally good.
Beat thoroughly two eggs —whites and yolks separately. Mix two heaping cupfuls of Indian meal and one cupful of flour, adding a teaspoonful of melted lard and milk enough to make a thin batter. Put into the flour while yet dry a teaspoonful of soda and two of cream of-tartar. Put in the eggs last. Beat very briskly. Bake quickly in a buttered mold; a half hour is usually time enough. All kinds of corn bread should be eaten while hot.
To one quart of corn meal mush, add one and one-half pints cold water; stir well and add corn meal to make soft batter. Let stand overnight in a warm place. In the morning add one cupful but termilk, a level teaspoonful soda, one egg beaten light, one tablespoonful salt, three-fourths cupful sugar, two tablespoonfuls flour. Add enough meal to make it about as stiff as common corn bread and bake one hour and a quarter in a moderate oven.
Take a quart of milk, a pint of corn meal, a teacupful of wheat flour, a teaspoonful of salt, and two tablespoonfuls of melted butter. Scald the milk, and pour it gradually on the meal. When cool, add the butter and salt, and half a cupful of yeast. Let set over night. In the morning beat the sponge thoroughly, and add two well-beaten eggs, and half a teaspoonful of soda dissolved in a teaspoonful of water. Pour into buttered deep earthen plates, let stand fifteen minutes to rise again, and bake from twenty to thirty minutes.
Scald two cupfuls of sifted corn meal and mix with a cupful of wheat flour and a teaspoonful of salt. Add three well-beaten eggs; thin with enough sour milk to make the mixture the right consistency. Beat the mass till very light, and add a teaspoonful of baking-soda dissolved in a little water. If you use sweet milk, replace the soda with two large teaspoonfuls of baking powder.