Breakfast Corn Cake Recipe

2/3 cup of butter. 2 1/2 cups of yellow cornmeal. 1 cup of sugar. 1 1/2 cups of white flour. Yolks of three eggs. 2 teaspoonfuls of cream-of-tartar. 2 cups of milk. 1 teaspoonful of soda. Whites of three eggs.

Cream the butter and add the sugar gradually, then the egg yolks beaten and mixed with the milk, the meal, and flour sifted with the soda and cream-of-tartar, and, lastly, the whites of the eggs beaten dry. Bake in a dripping pan about twenty-five minutes. Measure the cream-of-tartar, slightly rounding.

Stockbridge Cake Recipe (Massachusetts)

4 level teaspoonfuls of yellow cornmeal. 1 teaspoonful of sugar. 1/2 teaspoonful of salt. 1 teaspoonful of butter. 3 eggs. 1 pint of scalded milk.

Stir the meal into the hot milk, add the salt and let cook until the milk thickens a little. Add the butter, sugar, beaten yolks of eggs, and, lastly, the whites of the eggs beaten stiff. Bake in a deep buttered dish twenty to thirty minutes. Serve from the dish in which it is baked.

Blueberry Tea Cake Recipe. (Emma Hill, New Hampshire)

1/2 cup of softened butter. 2 cups of flour. 1 cup of sugar. 1 teaspoonful of soda. 1/2 cup of thin cream. 3 teaspoonfuls of cream-of-tartar. 2 eggs beaten without separating. 1 cup of blueberries.

Mix as any butter cake, when baked cut in squares and serve hot with butter for luncheon or tea.