New England Corn Cake

1 cup corn-meal

1 cup white flour

3 teaspoons baking-powder

2 tablespoons sirup

1 egg

1 cup milk

2 tablespoons melted shortening

Mix and sift the dry ingredients. Beat the egg light, add the milk, shortening and sirup. Stir into the dry mixture and beat well. Pour into a well-greased, shallow pan and bake at 400° F. twenty-five to thirty minutes.

Southern Corn Bread

1 cup sour milk

1/2 teaspoon soda dissolved in

1 teaspoon water 1 egg-yolk

1/2 teaspoon salt 1 1/2 cups corn-meal White of one egg beaten stiff and added last

Mix in the order given and bake in muffin-tins or in a shallow pan in a moderate to hot oven (400°- 425° F.) for twenty minutes.

To be real Southern corn-bread, this should be made of white corn-meal made from the whole grain.

Honey Sandwich Bread

1/2 cup bran

1 cup graham flour

1 cup white flour

4 teaspoons baking-powder

1 egg

1/2 teaspoon salt

1 cup milk

1/3 cup honey

1/2 cup chopped walnuts

Mix and sift the dry ingredients together. Add the nuts, mix, and add milk, honey and beaten egg. Beat thoroughly. Pour into a greased oblong bread-pan and bake one hour at 400° F.

Boston Brown Bread

1 cup corn-meal 1 cup rye flour 1 cup graham flour 3/4 tablespoon soda

1 teaspoon salt 3/4 cup molasses

2 cups sour milk or 1 3/4 cups sweet milk

Mix and sift the dry ingredients. Mix the molasses and milk and add to the dry ingredients. Beat thoroughly and turn into well-greased molds, filling each mold about two-thirds full. Cover and steam three hours. Remove the covers and bake the bread (375° F.) long enough to dry it off.

Raisin Bread

2 cups corn-meal 1 cup Graham flour 1 teaspoon salt 1/2 teaspoon soda 1 cup raisins

1 1/2 cups sour milk

1 egg

1/2 cup molasses

3 tablespoons baking-powder

Mix and sift the dry ingredients, add the raisins and toss lightly together. Add the other ingredients. Mix thoroughly and steam for two and three-quarters hours.

Whole Wheat Sandwich

4 cups whole-wheat flour 1/3 cup sugar

1 egg

2 cups milk

8 teaspoons baking-powder 2/3 cup seedless raisins 1/2 cup chopped nuts 2 teaspoons salt

Mix the dry ingredients, add the nuts and raisins, add the milk and egg and beat thoroughly. Turn into a greased pan. Let the dough rise for fifteen minutes. Bake one hour in a moderate oven (3 50°-400° F.).

Date Bran Bread

2 cups bran

2 cups white flour 1 teaspoon salt

3 tablespoons sugar

4 teaspoons baking-powder

2/3 cup dates cut in small pieces 1 1 1/2 cups milk

1 egg

2 tablespoons melted shortening

Sift the dry ingredients together, add the dates, toss lightly together and add the milk. Mix well and add beaten egg and melted fat. Turn into a greased pan or mold and cover with oiled paper. Steam for three hours.