Steamed Corn Bread

Mrs. Jane Conger.

Take three cups of meal, and one of flour, scald two cups of the meal with boiling water, add the other cup of meal and flour, two cups of sour milk, one cup molasses, one teaspoon of soda, a little salt. Steam three hours.

Corn Bread

Mrs. Juliet L. Strayer, a Southern Lady.

One-half pint of buttermilk, one-half pint of sweet milk; sweeten the sour milk with one-half teaspoon of soda; beat two eggs, whites and yolks together; pour the milk into the eggs, then thicken with about nine tablespoons of sifted corn meal. Put the pan on the stove with a piece of lard the size of an egg; when melted pour it in the batter; this lard by stirring it will grease the pan to bake in; add a teaspoon of salt.

Corn Bread

Mrs. J. S. Gano, and Mrs. O. F. Avery.

One pint Indian meal, one pint sour milk or buttermilk, two eggs, whites and yolks beaten separately, whites put in last thing; two tablespoons sugar; one tablespoon melted butter, a little salt, half a teaspoon saleratus.

Corn Bread

Mrs. Wm. H. Low.

Two tablespoons of sugar, one tablespoon butter, two eggs; stir all together, add one cup of sweet milk, three teaspoons of baking powder, and three-fourths of a cup corn meal; flour to make it quite stiff.