Aunt Clarissy's Corn Slappers

One pint sifted corn meal, scald it, half a teacup of sifted flour, one egg, a piece of butter or lard the size of an egg, a little salt, about half a pint of milk and water mixed, enough to make a very thin batter. Grease the griddle well, and have it very hot. Bake quickly. Rice or grits is very nice mixed in.

Mush Bread

One pint of mush; while hot, beat into it a piece of butter the size of an egg; let cool. Then beat into the mush the yolks of four eggs, and one pint of milk. Grease a baking dish; just before you are ready to put into the oven, whip the whites and beat into the batter. Bake quickly and serve immediately.

Tea Bread

One quart of flour, four large potatoes boiled and mashed, three eggs beaten separately, one teacupful of yeast, or one-quarter cake compressed yeast, one of butter and lard mixed, one teaspoonful salt, one tablespoonful sugar, no water or milk. 2

Work it well. Put the butter or lard in the flour, then mash the potatoes, mix with the eggs and other ingredients. Pour all into the flour and set to rise.

Milk Toast

Boil one quart of milk and stir into it three ounces of butter, mixed with one teaspoonful of corn-starch and one salt spoonful of salt. Let the whole boil five minutes. Have ready a few slices of toast, pour the milk over them, and send it to the table hot. This is generally a breakfast dish, but is nice for supper also.

Washington's Breakfast Bread

Five pints of flour, one pint of new milk, three eggs one spoonful of butter, two spoonsful of yeast, or one-half cake compressed yeast. Beat all well together, and set to rise. When light, bake.

Milk Rising Bread

To one pint of new milk add enough boiling water to make it warm. Beat in as much flour as will make a thick batter. Sprinkle a little dry flour over it, and set it to rise for about two hours, then add flour enough for rolls or loaves.

Bran Bread

Rub one teaspoonful of salt, and very thoroughly two tea-spoonsful of cream of tartar, in one quart of bran flour; then add two scant tablespoonsful of molasses, and mix in sufficient new milk to make a stiff batter. Dissolve one teaspoonful of soda in two tablespoonsful of cold water, and stir in thoroughly and quickly. Bake slowly one hour. This will keep fresh and moist three days, and is relished by those who cannot eat graham bread prepared in other ways.

Brown Bread

To two quarts of corn meal allow a teacupful of boiling water, one quart graham flour, four tablespoonsful of strong hop yeast, or one-half cake compressed yeast, one tablespoonful of salt, one teacupful of molasses, and one quart of lukewarm water. Scald one quart of the corn meal with the boiling water, add the lukewarm water, and then stir in gradually the other quart of meal and the graham flour, add the other ingredients, the yeast last, and set it to rise. When light bake in a quick oven.