Corn Bread, No. 1

One pint of milk, one pint of corn meal, two eggs, two tablespoonfuls of melted butter, a little salt, and one tea-spoonful of soda, dissolved in a little milk. Mix together, and bake in pans for about half an hour.

Corn Bread, No. 2

Dissolve one tablespoonful of butter in three pints of boiling milk. Into this stir one quart of Indian meal. When cool, add half a pint of wheat flour, a little sugar, some salt, and two eggs, well beaten. Mix well together, and bake on well buttered tins.

Corn Cakes

Take one pint of corn meal, one quart of sour milk, four eggs, well beaten, two tablespoonfuls of sugar, and soda enough to sweeten the milk. Mix all well together, and bake in pans. To have any corn cake, with eggs, light, the eggs must be well beaten. When salseratus is used, it is always desirable to dissolve it thoroughly before adding it to any preparation of corn meal.