Corn Cake

One or 2 eggs, 1 cup of milk, 1 cup of sugar, 1 cup of corn meal, 1 cup of flour, and 3 teaspoons baking powder.

Mrs. Keck.

Southern Corn Bread

To one cup white corn meal add 1 tablespoon butter, 1-2 teaspoon salt, 1-2 cup boiling water, stir slightly, and add 1-4 cup sweet milk. Stir vigorously and drop by spoonfuls on a well greased hot griddle, let brown and turn, adding a little more grease and set in the oven to finish.

Mrs. Irene Peed.

Parker House Corn Meal Gems

Sift together 1 cup flour, 1 cup corn meal, 4 teaspoons baking powder, 1-2 teaspoon salt. Cream together 1-4 cup of butter, add gradually 1-2 cup sugar, then 3 well beaten eggs, 1 cup of milk, and the dry ingredients. Bake in buttered gem pans in a quick oven. Boston Cooking School.

Graham Bread (Steamed 3 Hours)

One cup Graham flour, 1 cup wheat flour, 1-4 cup sugar, 1 teaspoon salt, and 1 teaspoon soda, 1-4 cup molasses, and 1 cup sour milk. Mrs. J. F. McGeorge. Graham Bread (Steamed 3 Hours).

Two cups sifted Graham flour, 1 cup white flour, 1 cup sour milk, 1 cup sweet milk, 1-2 cup dark molasses, spoon of salt, 1 teaspoon soda dissolved in milk.

Mrs. W. A. Graham.

Bran Gems

Two cups bran, 2 cups wheat flour, 1-2 cup sugar. 2 teaspoons baking powder, 1-4 teaspoon salt, 1 teaspoon melted butter, 1 pint milk. Mix all dry ingredients together, then add the milk and butter. Put into hot greased gem pans and bake slowly 1 hour. Mrs. H. W. Hamilton.

Graham Gems

One cup Graham flour, 1-2 cup flour, 1-4 teaspoon salt, 1 teaspoon soda. 1 tablespoon melted butter, 1 egg, 3-4 cup butter milk. Stir all together well, bake 20 minutes in gem pans. Mrs. Ratzell.