Corn Bread, Indian Bread Or Johnny Cake

To 2 cups cornmeal add 1 cup flour, 1/2 cup sugar, 1 teaspoon soda. Sift these ingredients well, then add 1/2 cup melted lard and enough buttermilk or sour milk to make a batter, as for griddle cakes. Pour into well-greased pan ab,out 3/4 inch deep, and bake 15 minutes. - Mrs. Frank Ferguson, Franklin, 111.

Variation I

Sift together 1 cup white flour and 2 teaspoons of baking powder, add 1 cup of cornmeal, 1 tablespoon of shortening and 2 beaten eggs; mix to a batter with 1 cup milk and add a pinch of salt and a tablespoon of sugar. Beat and turn into a buttered tin. Bake in a moderate oven. - Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111.

Corn Bread

Dissolve 1 teaspoon of soda in 1 cup sour milk; add 1/2 cup sugar, 2 eggs, beaten, 1/2 cup melted lard, 2 cups cornmeal and 1 cup flour. Beat thoroughly and turn into a greased pan. Bake 30 minutes. - Mrs. Leslie V. Warren, 211 S. 8th Ave., Maywood, 111.

Chesterfield Corn Bread

This is to the South what fried mush is to the North. To 1 cup of cornmeal add a pinch of salt and 1 scant tablespoon of baking powder; mix well, then stir in water enough to make a batter that can be poured out; have a large pie-pan with 1 tablespoon of lard in the oven getting hot while preparing the batter. Pour the batter in the hot pan and bake in a quick oven until nicely browned. This can also be baked on top of the stove on a hot, well-greased skillet, and turned to brown on both sides evenly. - Mrs. Frank Ferguson, Franklin, 111.

New England Brown Bread

Scald 1 cup of corn-meal with just enough boiling water to moisten it. Let stand about 10 minutes, then add enough cold water to make a soft batter. When lukewarm add 1/2 cup yeast (liquid), 1/2 cup molasses, 1/2 teaspoon each of salt and soda and 1 pt. of rye flour. Beat well, cover and let rise until the mixture cracks on top, then stir it down, pour into buttered and floured tins, let rise again, sprinkle the top lightly with flour and bake 2 hrs. in a moderate oven. - Mrs. C. Buttercup, Bensen, 111.

North Dakota Brown Bread

Mix well together 1 pt. of cornmeal, 1 pt. of graham flour, 1 pt. sour milk, 1/2 cup molasses, 1 tablespoon melted butter, 2 teaspoons soda. Steam 3 hrs.; bake 20 minutes. - Mrs. Joseph Dunlop, Bartlett, 111.

Pumpkin Corn Bread

Mix well together 1 qt. of corn-meal, sifted, 1 pt. of cooked pumpkin, 2 tablespoons of lard, 2 teaspoons of brown sugar. 1 teaspoon of salt. Work all together, make in pones and bake in a moderate oven. - Mrs. C. E. Clarkson, Wilmette, 111.

Richmond Corn Bread

Put 2 tablespoons of lard in a small, deep tin pan and place in a hot oven. Beat 1 egg thoroughly in another dish; add 1/2 cup sweet milk or water, and then sift 1 cup white cornmeal, 1 scant tablespoon of baking powder and a little salt. Beat well and then pour in the melted lard which had been placed in the tin pan in the oven, stir again and pour into the hot pan. Some like a slice of bacon placed on top of the batter. Bake 15 minutes in a quick oven. Serve with fried fish or chicken. - Mrs. Alex. Drexel, Park Ridge, 111.

Old Virginia Corn Bread

Take 1 pt. of cornmeal and pour over it a pt. of very hot water; add 1/2 teaspoon salt and a heaping tablespoon of butter; stir well, and when cool add 3 wellbeaten eggs and 1 qt. of sour milk with 1 teaspoon soda dissolved in it. Bake in a deep pan and serve quickly. - Mrs. Almond Case, Franklin, 111.

Raised Corn Bread

To a qt. of buttermilk add 1/2 cup of yeast; set in a warm place over night. In the morning add 1 pt. of dry bread crumbs, 1/2 cup of sugar, 2 eggs, 1 teaspoon of soda, salt and cornmeal enough to make a moderately stiff batter, and stir well. Put into a well-buttered tin pudding form or bucket with a close-fitting lid. Let stand until light, place the bucket in a pot of boiling water, steam it 1 1/2 or 2 hrs. - Mrs. C. J. Jeffries, Winnetka, 111.

Steamed Corn Bread

Mix 1 cup of flour with 3 cups of Indian meal, also add 1 teaspoon of salt. Then mix together 2 cups of sweet milk and 1 of sour, and 2/3 cup of molasses. Dissolve a teaspoon of soda in 1 tablespoon of cold water and stir into the milk and molasses; then add the liquid to the dry ingredients, beat thoroughly and pour into a buttered 2-qt. tin. Steam 3 hrs; - Mrs. D. O. Dooley, Bensen, 111.