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

3 eggs - whites and yolks beaten separately. 2 1/2 cups of milk.

1 large table-spoonful of butter - melted, but not hot. 1 large table-spoonful white sugar.

1 teaspoonful soda, dissolved in hot water.

2 teaspoonfuls cream-tartar, sifted with the flour, and added the last thing.

1 teaspoonful of salt.

Bake steadily, but not too fast, in a well-greased mould. Turn out, when done, upon a plate, and eat at once, cutting it into slices as you would cake.

After twelve years' trial of this receipt, I have come to the conclusion that there is no better or more reliable rule for the manufacture of corn-bread. In all that time, there has hardly been a Sunday morning, winter or summer, when the family was at home, on which a loaf of this bread has not graced my breakfast-table, and unless when, through negligence, it has been slightly scorched or underdone, I have never known it to come short of excellence.

In cutting corn-bread, do not forget to hold the knife perpendicularly, that the spongy interior of the loaf may not be crushed into heaviness. Very good corn-bread is often ruined by neglect of this precaution.