Corn Bread

Three cups of corn meal, one and one-half cups of flour, one and one-half cups of sweet milk, five eggs, four teaspoonfuls of baking-powder, a little sugar.

One cup of corn meal, two cups of flour, one-half cup of sugar, three-fourths of a cup of melted butter, one cup of milk, three eggs, three teaspoonfuls of baking-powder.

Boiled Indian Bread

Two cups meal, one quart sour milk, one cup flour, two-thirds of a cup sirup, one teaspoonful soda, one egg; put in pudding bag, set in boiling water, and boil three hours.

Corn Cake (Delicious)

One quart of corn meal, one quart of milk, two eggs, half a cup of sugar, or three tablespoonfuls of molasses, teaspoon of salt, three teaspoonfuls baking-powder.

Corn Bread Without Eggs

Two cups of corn meal, one cup of flour, two cups of milk, two tablespoonfuls of melted butter, two tablespoonfuls of sugar, two teaspoonfuls of baking-powder.

Corn Meal Muffins

Three pints of corn meal, one pint of flour, two eggs, five tablespoonfuls of baking-powder.

One and one-half cups of corn meal, the same of flour, two teaspoons of baking powder, one-half cup of sugar, one-half teaspoon of salt, small tablespoon of melted butter, two eggs, milk enough to make a stiff batter.

Corn Bread

Two cups sour milk, three-quarters of a cup molasses, two cups of corn meal, one and one-half cups of white flour, small tablespoon of soda, dissolved in sour milk; salt; steam three hours; to be eaten hot. Slice and steam when you wish to warm it up.

Corn Griddle Cakes

One dozen ears of corn grated, two eggs, one cup sweet milk, salt, pepper, flour enough to make batter; then bake on buttered griddle.

Steamed Corn Bread

Scald two cups of corn meal with boiling water, then add one cup of cold meal and one cup of flour, two cups of milk, one cup of molasses and three teaspoonfuls of baking-powder. Steam three hours.

Miss Plater's Corn Mush

Put a quart of water on to boil. Stir a pint of cold milk with one pint of corn meal and one tablespoonful of salt. When the water boils, pour in the mixture gradually, stirring well; boil half an hour, stirring often.

Drop Biscuits

One quart of flour, three teaspoonfuls of baking-powder, teaspoonful of salt, butter the size of an egg rubbed into the flour, one pint of milk; drop from a spoon in buttered pan; bake in a quick oven.

Soda Biscuit

One quart of flour, two teaspoonfuls of cream tartar, one of soda, a piece of butter the size of an egg, one and a half cups of sweet milk; mix very thoroughly the flour, cream tartar, butter, salt; then add the milk and soda. Roll out and bake in a quick oven ten minutes.

Newport Breakfast Cakes

Six eggs, six spoonfuls of sugar, three pints of milk, one-half cup of butter, six teaspoonfuls of cream tartar, three teaspoonfuls of soda; stir stiff; makes six loaves.

Crumpets

Take one quart of dough from the bread at an early hour in the morning; break three eggs, separating yolks and whites, both to be whipped to a light froth; mix them into the dough and gradually add milk-warm water, until it is a batter the consistency of buckwheat cakes; beat it well and let it rise till breakfast time. Have the griddle hot and nicely greased; pour on the batter in small round cakes, and bake a light brown.

Wheat Muffins

One quart of flour, five teaspoonfuls of bakiug-powder, two tablespoonfuls of butter, five eggs, milk enough to make a thick batter.

White Muffins

One teacup of milk, three cups of flour, two eggs, one-half cup of sugar, piece of butter the size of an egg, baking-powder.

Popovers

One cup rich milk, one egg, one cup flour, a little salt; beat together thoroughly, first the milk and flour, then egg and salt; fill buttered cups half full; bake in a hot oven.