Nonpareil Corn Bread+

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2 heaping cups of Indian meal. 1 cup of flour.

3 eggs.

2 1/2 cups milk.

1 teaspoonful lard.

2 " white sugar.

1 teaspoonful soda.

Beat the eggs very thoroughly - whites and yolks separately - melt the lard, sift the cream-tartar and soda into the meal and flour while yet dry, and stir this in at the last. Then, to borrow the direction scribbled by a rattle-tongued girl upon the above receipt, when she sent it to me - " beat like mad!" Bake quickly and steadily in a buttered mould. Half an hour will usuallv suffice. In cutting corn bread hold the knife perpendicularly and cut toward you.

Corn Meal Muffins

Mix according to the foregoing receipt, only a little thinner, and bake in rings or small pattypans. All kinds of corn bread should be baked quickly and eaten while hot.

Risen Corn Bread

1 pint Indian meal.

2 cups risen sponge, taken from your regular baking of wheat bread. 1 cup molasses, or, what is better, 4 tablespoonfuls white sugar. 1 teaspoonful soda, dissolved in hot water. 1 tablespoonful lard, melted. 1 cup flour, or enough for stiff batter.

Mix well, put to rise in a buttered mould until very light. Bake one hour. It is well to scald the meal and stir in while blood-warm.

Steamed Corn Bread+

2 cups Indian meal.

1/2 cup flour

2 tablespoonfuls white sugar.

2 1/2 cups " loppered " milk, or buttermilk.

1 teaspoonful soda.

1 heaping tablespoonful lard, melted.

Beat very hard and long, put in buttered mould, tie a coarse cloth tightly over it, and if you have no steamer, fit the mould in the top of a pot of boiling water, taking care it does not touch the surface of the liquid. Lay a close cover over the cloth tied about the mould, to keep in all the heat. Steam one hour and a half, and set in an oven ten minutes. Turn out upon a hot plate, and eat while warm.

This will do for a plain dessert, eaten with pudding-sauce,

Corn-Meal Crumpets

1 quart Indian meal.

1 " boiled milk.

4 tablespoonfuls yeast.

2 heaping tablespoonfuls lard, or butter, or half-and-half. 1 saltspoonful salt.

Scald the meal with the boiling milk, and let it stand until lukewarm. Then stir in the sugar, yeast, and salt, and leave it to rise five hours. Add the melted shortening, beat well, put in greased muffin-rings, set these near the fire for fifteen minutes, and bake. Half an hour in a quick oven ought to cook them.

Never cut open a muffin or crumpet of any kind, least of all one made of Indian meal. Pass the knife lightly around it to pierce the crust, then break open with the fingers.

Receipts for Corn Bread made of Southern Indian Meal.

Johnny Cake

1 teacupful sweet milk.

1 " buttermilk.

1 teaspoonful salt.

1 tablespoonful melted butter.

Enough meal to enable you to roll it into a sheet half an inch thick. Spread upon a buttered tin, or in a shallow pan, and bake forty minutes. As soon as it begins to brown, baste it with a rag tied to a stick and dipped in melted butter. Repeat this five or six times until it is brown and crisp. Break - not cut it up - and eat for luncheon or tea, accompanied by sweet or buttermilk.

Aunt Jenny's Johnny Cake. Mix as above; knead well, and bake upon a perfectly clean and sweet board, before a hot fire, with something at the back to keep it up. Incline at such an angle as will prevent the cake from slipping off, until it is hardened slightly by baking, then place upright. Baste frequently with butter until nicely crisped.