Bake in a deep pan and let remain in the oven till cool.
Mrs. H. H. Harvey, Bowling Green, Kentucky.
One quart corn-meal. Scald the meal with boiling water. Then mix with cold water and 2 teaspoons salt into a thick batter. Mold with the hands into flat pones, the size of the hand. Lay in a baking-pan and bake in the oven until brown.
Scald the meal as above and add a cup of cracklings to the above quantity, and bake.
Make a very stiff batter of water and corn-meal. Salt it, grease a griddle, and put on a large cake, pat it down, and cook slowly; turn it. When done send it to table on a large plate, and let each one break off as much as he wishes.
Mrs. J. E. Chace, Mishawaka, Ind.
2 cups corn meal.
1 cup flour.
2 cups sour milk.
1/2 cup brown sugar, 1 egg. Pinch of salt. 1 teaspoon soda.
Sweet milk and 2 heaping teaspoons baking powder may be used instead of sour milk and soda.
When baking Johnny cake, after it begins to brown, baste it with a rag tied to a stick, in melted butter. A great improvement.
Mrs. J. J- Bower, St. Joe, Mo.
1 pint sour milk.
1 cup sugar.
1/2 cup shortening 1 cup flour. 1 teaspoon soda. 1/2 teaspoon salt. Nutmeg.
Stir in corn-meal till as thick as loaf cake. Bake in a square tin in a quick oven. Eat hot, with lots of butter. Less sweetening may be preferred.
1 cup rice flour.
2 cups common flour. 2 eggs.
1 cup sweet milk.
1 teaspoon baking powder.
Pinch of salt.
Bake in a shallow dish in a quick oven.