Corn Cake (Mrs. Lincoln)

1 cup corn meal. 1/2 cup flour.

1/4 teaspoonful salt.

2 teaspoonfuls baking powder.

1 tablespoonful melted butter. 1 tablespoonful sugar. Yolks of two eggs, white of one. 1 1/4 cups milk.

Bake in a brick-loaf bread pan half an hour.

Spider Corn Cake (Miss Parloa)

3/4 cup corn meal. Flour to fill the cup. 1 tablespoonful sugar. 1/2 teaspoonful salt. 1/4 teaspoonful soda.

1 egg.

1 cup sweet milk.

1/2 cup sour milk.

1 tablespoonful butter.

Mix together the meal, flour, salt and soda. Add the beaten egg. Add half the sweet milk and all the sour milk. Melt the butter in a hot spider or shallow, round pan and pour the mixture into it. Pour the other half of the mixture over the top, but do not stir it. Bake twenty minutes in hot oven.

Corn Meal Mush

Put one quart of water on to boil with one tea-spoonful salt. Sift together one cup of corn meal and two tablespoonfuls flour. Stir this gradually in the boiling water. Let it cook hard for five minutes, stirring all the time. If lumpy, beat with Dover beater. Then place in the double boiler and cook for two hours. Eat hot or pour in a pan. When cold cut in half-inch slices, dip in flour and brown each side in hot fat.

Corn Meal Muffins

One pint corn meal scalded with one pint boiling water. Allow to cool. Add a teaspoonful of salt. Teaspoonful of sugar. Two well beaten eggs. Two tablespoonfuls of flour. Drop from a spoon into hot lard and fry until brown.

Parker House Corn Meal Gems

Sift together one cup of flour, one cup of yellow corn meal, two teaspoonfuls baking powder, one-half teaspoonful of salt. Cream, one-fourth cup of butter. Add gradually half a cup of sugar, then three well beaten eggs and one cup of milk. Bake in buttered gem pans in a quick oven.

Spoon Bread

Sift together one cup of yellow or white corn meal, half a teaspoonful of salt and two teaspoonfuls of baking powder. Beat two eggs very lightly and stir into the dry ingredients with one quart of sweet milk. Turn the mixture into a well buttered baking-dish holding three pints, add two tablespoonfuls of butter cut in small pieces. Bake in a hot oven about one-half hour. Stir often until the bread begins to thicken. Serve with a spoon from the dish in which it is baked. Eat with butter. A good breakfast or luncheon dish.

Boston Brown Bread. Very Fine

1 cup corn meal. 1 cup rye meal. 1 cup entire wheat or white flour.

1/2 cup molasses.

1/2 teaspoonful soda.

2 cups milk.

1 teaspoonful baking powder.

Mix in order given, dissolve soda in molasses. Steam three hours.

Sour Milk Brown Bread (Mrs. Lincoln)

1 cup corn meal. 1 cup rye meal. 1 cup graham flour.

1 teaspoonful salt.

1 teaspoonful soda.

2 cups sour milk.

Mix in order given, dissolve the soda in the milk, add more milk or water if not thin enough to pour. Steam three hours. One-half cup raisins can be added to any receipt for brown bread. Then it is called a plum loaf.