Take one quart buttermilk, and one heaping pint corn meal, one tea-spoon soda, one of salt, one table-spoon sugar and three eggs; have the stove very hot, and do not bake in too deep a pan. The batter seems too thin, but bakes very nicely. - Mrs. J: H. Shearer, Marysville, Ohio.
The Bread of our Forefathers. Put in a pan two quarts of meal, a half-pint of flour, stir up well; pour in the center a pint of boiling water, stir up enough of the meal to make a thin batter; when cool, put in a cup of yeast, a tea-spoon of salt and enough warm water to make a thick batter; let rise, then place in a deep, well-greased pan, cover with another pan, and place in a moderate oven. When nearly done, remove the cover, and bake slowly until done. Excellent when cold.
All baking-pans for bread should be made with covers, made of the same material, and high enough to permit the bread to rise to its full size. If pan is deep enough to permit the bread to rise without touching it, a flat piece of tin or sheet-iron will answer for the cover, or a cover may be made of paper, or another pan may be inverted over the bread. The office of the cover is to prevent the crust from browning hard before the expansion of the gases has made the bread light and porous. - Mrs. G. V. Collier, Litchfield, Minnesota.