Corn Bread, No. 1

One quart of buttermilk, a teacupful of flour, four eggs, a tablespoonful of butter, and a teaspoonful of soda, dissolved in a tablespoonful of hot water, and Indian meal to the consistence of sponge cake. Stir the buttermilk gradually into the flour, beating well; melt the butter and stir it in, add a teaspoonful of salt, beat the eggs and stir them in, then stir in the corn meal, and last the soda. Bake in square tins.

Corn Bread, No. 2

One pint of Indian meal, half as much wheat flour, a tablespoonful of butter, a teaspoonful of sugar, half a teaspoonful of soda, one of cream of tartar, a pint of milk, two eggs beaten light; stir all well together as above; bake in square tins half an hour.

Corn Bread, No. 3

One quart of buttermilk, four heaping tablespoonsful of wheat flour, four eggs, a tablespoonful of butter, Indian meal sufficient to make it the consistence of sponge cake, one teaspoonful of soda; stir the buttermilk gradually into the flour, beating it well, add a teaspoonful of salt, then the eggs beaten light, melt the butter and stir in; then beat in the Indian meal, and la3t the soda dissolved in a teaspoonful of warm water; beat up and bake in shallow pans.

Corn Bread, No. 4

One pint of sour milk, one pint of corn meal, three eggs, two tablespoonsful of sugar, one of melted butter, and a teaspoon of saleratus or soda. Stir the milk gradually into the Indian meal, add the eggs beaten very light, then the sugar, stir in the melted butter, then the soda dissolved in a tablespoonful of hot water, pour in shallow pans, and bake about fifteen minutes.

Mississippi Corn Bread

One pint of boiled rice mashed fine, one pint of corn meal (sift the corn meal), a tablespoonful of butter or lard; mix with sour milk, add last a teaspoonful of soda dissolved in a tablespoonful of warm water; bake in a pan like pound cake in a hot oven.

Corn Lodgers

One quart of corn meal, a tablespoonful of lard, two eggs, a teaspoon of salt; scald the meal with the lard in it with boiling water, cool with a little milk, add the eggs (beaten light), beat very hard for ten minutes, make them thin enough with cold milk to drop off the spoon and retain their shape in boiling lard; serve hot; have the lard boiling hot when you drop them in.

Corn Puffs

Scald five tablespoonsful of corn meal; while hot, add a piece of butter the size of an egg; when cool, two eggs beaten light, separately, eight tablespoonsful of wheat flour, two cups of milk. and a little salt; bake half an hour in a hot oven in round tins the size of muffins.