Corn Bread

One large cupful sweet milk, one-fourth cupful butter, 2 eggs, 1 tablespoonful of sugar and a pinch of salt. In thickening use 1 cupful of flour and 2 cupfuls of corn meal, 3 teaspoonfuls of baking powder should be well rubbed in the flour. Bake in common pie pan. This should bake in about 20 minutes. Serve hot. Mrs. J. G. Sexton.

Corn Bread

One cupful of corn meal, one cupful of wheat flour, one cupful of sour cream, or one cupful of sweet milk with three tablespoonfuls of butter, one teaspoonful of cream tartar, one-half teaspoonful of soda, one-half teacupful of sugar, one teaspoonful of salt, two unbeaten eggs, and bake 20 minutes. Mrs. D. M. Candor.

Delicate Corn Bread

One pint of sour or sweet milk, one teaspoonful of soda or baking powder, one tablespoonful of lard, a pinch of salt and stir in enough white meal to make a batter the consistency of sponge cake. Bake half hour or 20 minutes in quick oven.

Mrs. May I. Whitham.

Corn Bread

One-half cup sugar, two eggs, one cup sweet milk, three teaspoons of baking powder, three-fourths cup corn meal, one pint of flour, teaspoon of salt. Mrs. H. Crosby.

Corn Bread

One pint of buttermilk, 2 eggs, 1 tablespoon butter or sour cream, 1 teaspoon salt, 1 tablespoon of sugar, 2 cups corn meal,

1 cup of wheat flour, 1 teaspoon soda. Stir in the milk.

Mrs. S. J. Dool.

Rice Corn Bread

One pint of rice after it is well cooked, 1 pint of sour milk, 3 or 5 eggs (best with 5), 1 scant teaspoonful soda stirred in milk, mix very thin with good fine corn meal. Bake in quick oven. Mr, Thos. Maddux.

Raised Corn Pone

Take in the morning 3 pints corn meal, 1 tablespoonful salt, 2 tablespoonfuls molasses or sugar, scald with 3 pints boiling water, stirring well. At noon add one-half cake yeast prepared as for bread, let rise for several hours, then add one-half teaspoonful soda and 1 cupful flour, stirring well. Bake in a well greased skillet in a moderately hot oven 2 or 3 hours. When browned, cover to prevent burning. Slice when cold and steam for breakfast. Mrs. Anne C. Dool.