Two heaping cupfuls of Indian meal; one cupful of flour; three eggs; two and a half cupfuls of milk; one tablespoonful of cottolene; two teaspoonfuls of white sugar; two teaspoonfuls of Cleveland's Baking Powder; one teaspoonful of salt. Beat the eggs very thoroughly - whites and yolks separately - melt the cottolene, sift the baking powder into the meal and flour while yet dry, and stir this in at the last. Beat hard one minute. Bake quickly and steadily in a buttered mould. Half an hour will usually suffice.

All kinds of corn-bread are spoiled if allowed to cool before they are eaten.