Golden Corn Cake

1 cup corn meal

1 cup flour

1/4 cup sugar

5 teaspoons baking powder

3/4 teaspoon salt

1 cup milk l egg

2 tablespoons melted butter

Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallowed buttered pan in hot oven twenty minutes.

Corn Cake (Sweetened With Molasses)

1 cup corn meal

3/4 cup flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1/4 cup molasses

3/4 cup milk l egg

1 tablespoon melted butter

Mix and bake as Golden Corn Cake, adding molasses to milk.

White Corn Cake

1/4 cup butter 1/2 cup sugar l 1/3cups milk Whites 3 eggs

1 1/4 cups white corn meal 1 1/4 cups flour 4 teaspoons baking powder 1 teaspoon salt

Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.

Rich Corn Cake

1 cup corn meal

1 cup white flour

4 teaspoons baking powder

1/4 cup sugar

1/2 teaspoon salt

7/8 cup milk

2 eggs

1/4 cup melted butter

Mix and sift dry ingredients. Add milk, gradually, eggs well beaten, and butter. Bake in a buttered, shallow pan, in a hot oven.

Susie's Spider Corn Cake

1 1/4 cups corn meal 2 cups sour milk 1 teaspoon soda

1 teaspoon salt

2 eggs

2 tablespoons butter

Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. Heat frying-pan, grease sides and bottom of pan with butter, turn in the mixture, place on middle grate in hot oven, and cook twenty minutes.

White Corn Meal Cake

1 cup scalded milk

1/2 cup white corn meal

1 teaspoon salt

Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp. Split and spread with butter.

Pop-overs

1 cup flour

1/4 teaspoon salt

7/8 cup milk 2 eggs

1/2 teaspoon melted butter

Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes, - using egg-beater, - turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.