1 teaspoonful soda, dissolved in hot water.

2 teaspoonfuls cream tartar, sifted with flour.

Mix quickly, beating all the ingredients well together; pour into greased muffin-rings, or, better still, into the small round or oval iron pans, now sold for baking corn-bread. Bake in a brisk oven, and send directly to table. All kinds of corn-bread are spoiled if al' wed to cool before they are eaten.