Spider Corn Cake

3/4 cup corn meal

1/4 cup flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon soda

1/2 cup sweet milk

1 egg well beaten

1/2 cup sour milk

2 tablespoons melted butter

1/2 cup sweet milk

Process

Sift together corn meal, flour, sugar, salt and soda. Add half cup sweet milk and egg well beaten. Add sour milk and butter. Mix thoroughly and pour into well buttered hot spider. Pour half cup sweet milk carefully over the top of corn cake. Cook ten minutes on top of range and twenty minutes in the oven.

Sponge Corn Cake No. 1

1/2 cup corn meal

1 cup flour

1/2 teaspoon salt

1/2teaspoon soda

5 tablespoons sugar

2 egg yokes beaten very light

1 tablespoon melted butter

1 cup rich sour milk

White 1 egg

Process

Sift the dry ingredients together, add butter, yolks well beaten and sour milk; lastly fold in the white of egg beaten until stiff. Bake in well greased, shallow pan in hot oven thirty minutes.

Sponge Cake No. 2

1 cup corn meal

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon soda

1 teaspoon cream tartar

1 tablespoon melted butter

4 tablespoons sugar

2 egg yolks

1 white of egg

1 1/4 cups sweet milk

Process

Sift the dry ingredients together, add butter, egg yolks well beaten, and milk; mix well and lastly cut and fold in the white of egg beaten until stiff. Bake in well greased, brick-shaped bread pan, thirty minutes.

Custard Corn Cake

1/2 cup corn meal

1/2 cup bread flour

1/2 teaspoon salt

1/2 teaspoon soda

1/2 cup sweet milk

2 tablespoons sugar

1 cup sour or buttermilk

2 eggs

2 tablespoons melted lard or butter

Process

Sift together corn meal, flour, salt, soda and sugar. Add sour milk, gradually stirring constantly; add eggs beaten until thick and lemon tinted, continue beating until thoroughly blended. Put melted shortening into a warm earthen baking dish (one quart capacity). Beat batter one minute and turn into dish, pouring the sweet milk over top. Bake twenty-five minutes in a hot oven. Cut as a pie and serve at once from the dish in which it was baked.

Apple Johnny Cake

2 cups white or yellow corn meal

2 tablespoons sugar

1/2 teaspoon salt

1 teaspoon soda

1 teaspoon cream of tartar or

4 teaspoons baking powder

1 3/4 cups milk

3 sour apples

1/2 cup milk (extra)

Cinnamon and sugar

Process

Sift together the first five ingredients in the order given; add milk gradually and beat until batter is smooth. Pare, core and thinly slice apples; stir them into first mixture. Turn into a well buttered, shallow pan; spread evenly and pour over the extra half cup of cold milk. Sprinkle top with cinnamon and sugar. Bake thirty-five minutes in a hot oven. This cake is delicious if made with "water-milled" corn meal. Serve hot as a dessert with sweetened cream or with butter as corn bread.

Luncheon Johnny Cake

Yolks 4 eggs

2 tablespoons butter

2 cups milk (not skimmed)

2 cups corn meal

1 cup flour

1 teaspoon salt

2 tablespoons sugar

4 teaspoons baking powder

Whites 4 eggs

Process

Beat yolks until thick and light; add milk gradually; stir into meal and flour sifted with salt, sugar and baking powder, beat thoroughly. Add butter and carefully fold in the whites of eggs beaten until stiff. Turn into a well greased, shallow pan and bake forty minutes in a moderate oven. Serve hot with maple syrup or orange marmalade for luncheon. With a glass of milk or a cup of cocoa the luncheon is complete.