Corn Bread No. 1

One pound butter (two cups), one pound sugar (two cups), one pound flour (four cups), one pound cornmeal (three cups), one quart milk (four cups), four eggs, two tablespoonfuls of baking powder. Rub the sugar and butter together, add the milk, then stir in the flour, meal and baking powder which have been thoroughly mixed. Fold in the well-beaten eggs and bake in a moderate oven until well browned. - Mrs. James.

Corn Bread No. 2

One cup granulated cornmeal, three-fourths cup of boiling water, one tablespoonful butter, one teaspoonful sugar, one teaspoonful salt, two eggs, one-fourth cup of flour. Make the same as corn muffins with egg, except the flour, which stir in just before the egg yolk, and fold the white in very carefully.

Cornbread with Baking Powder

Make same as corn muffins with baking powder, except add one-fourth cup of flour.

Cornbread with Sour Milk and Soda

Same as above, except use sour milk instead of sweet, and one-fourth teaspoonful of soda to each one-half cup of milk.

Steamed Brown Bread

Two-thirds of a teaspoonful of salt, one cup of milk, one-third of a cup of sorghum molasses, two-thirds of a cup of graham flour, one cup of cornmeal, one teaspoonful of baking powder, one-third of a cup of raisins and currants mixed. Put together in the order given, and put the fruit between layers of the mixture. Steam three hours.