Barley Pone

1 Cup Freshly Cooked Hominy Grits.

2 Cups Milk.

3 Tablespoons Shortening 1/2 Teaspoon Salt.

1 Cup Barley Flour.

2 Teaspoons Baking Powder 2 Eggs.

Add to the hominy grits the milk and shortening. Cook and add salt, barley flour and baking powder sifted together, then the well beaten eggs. Pour into a round, shallow, buttered baking dish and bake in a moderate oven forty-five minutes. Cut in triangular pieces and serve hot from the dish in which it was baked.

Johnny Cake

1/2 Cup Brown Sugar 2 Tablespoons Molasses.

1 Teaspoon Salt.

2 Tablespoons Fat.

2 Cups Barley or Rye Flour.

2 Tablespoons Baking Powder.

3 Cups Water.

3 Cups Corn Meal 1/2 Cup Cornstarch.

Melt the fat in a bowl, add molasses, sugar, salt, and water. Mix and sift the dry ingredients and add to the liquid. Beat well, pour into greased pans and bake in a moderate oven. If baked in a shallow pan this will require about twenty minutes.

Ginger Bread

1-3 Cup Shortening 1-3 Cup Brown Sugar 1-3 Cup Corn Syrup.

1 Egg.

2 Tablespoons Molasses 1/8 Teaspoon Soda.

1 3/4 Cups Rye Flour 1 1/4 Teaspoon Ginger.

1/2 Teaspoon Cinnamon.

1/4 Teaspoon Salt 1 3/4 Teaspoons Baking Powder 1-3 Cup Milk or Water.

Cream shortening and brown sugar; stir in the corn syrup, then beat in the egg. Mix soda in molasses and add. Mix and sift balance of dry ingredients and add alternately with the liquids. Beat until smooth. Turn into an oiled shallow pan and bake in a moderate oven.

Hoe Cake

1 Pint Corn Meal 1 Pint Boiling Water 1/2 Teaspoon Salt 1 Tablespoon Bacon Drippings.

Scald meal and salt with water. Pour batter into frying pan that has been heated and greased, and brown, then turn and brown the other side. Some cooks add an egg, but the old mammies omitted the egg.

Corn Meal Crisps

7 Cups Corn Meal 1 Cup Boiling Water 1/2 Teaspoon Salt 21/2 Tablespoons Butter or Bacon Fat.

Add salt and butter to boiling water; when melted add meal and beat well. Spread evenly 1/8-inch thick on an oiled inverted dripping pan. Bake slowly in a moderate oven until browned; cut in squares and serve at once.

Liberty Bread

2 Cups Boiling Water 1 1/2 Cups Oats.

2 Teaspoons Salt 1/4 Cup Brown Sugar.

1 Tablespoon Fat 1/4 Cup Lukewarm Water.

1 Yeast Cake.

5 Cups Whole Wheat Flour.

Pour boiling water over the oats; add salt, brown sugar and fat. When cooled add yeast dissolved in the lukewarm water. Measure whole wheat flour and stir in enough to make a stiff dough; let rise until double in size, mould in two loaves, using the rest of the flour. Put into greased pans, let rise again, and bake one hour.

Nut Bread

2 1/2 Cups Whole Wheat Flour 1/2 Cup Rye Flour 1 Cup Oats.

4 Tablespoons Baking Powder 1 1/4 Cups Hot Water 1 Teaspoon Salt 1/2 Cup Corn Syrup 1 Cup Chopped Nuts 3/4 Cup Milk or Cold Water.

Pour the hot liquid over the oats and let stand half an hour; mix and sift the whole wheat flour and rye flour, baking powder and salt and add nuts, syrup and cold liquid; beat well; turn into greased bread pans; bake in a moderate oven forty-five minutes to an hour.