Green Corn Pone

One-half doz. ears corn, 1 pt. corn meal, 1 cup sweet milk, 2 eggs, well beaten, 1/2 teaspoonful soda; a pinch of salt. Mrs. H. M. Rudisill.

Corn Pone

2 cups thick milk, 2 eggs, 2 tablespoonfuls sugar, 2 tablespoonfuls flour, 1 teaspoonful soda, 1 teaspoonful salt. Mix all together, add corn meal enough to make as stiff as sponge cake dough; 2 tablespoonfuls melted butter put in last. Bake in gem pans or pie plates.

Boiled Mush

3 cups corn meal dissolved with 3 cups cold water. Add 12 cups boiling water and boil 1 hour. Salt to taste.

Mrs. L. H. Hoffacker.

Cinnamon Cake

1 qt. flour, 1 teaspoonful salt, 2 tablespoonfuls sugar, 1/2 cup butter and lard, 2 eggs, 1 large cup milk, lukewarm, 1 cake Fleishman's yeast, dissolved in milk. Knead all together until it doesn't stick to fingers, then roll out and spread with butter, sugar, and cinnamon, cut into strips, roll as buns, put into pans, let rise 3 or 4 hrs., then bake 20 minutes.

Mrs. E. R. Schmuck.

Cinnamon Cake

4 eggs, 2 cups sugar, 1 cup butter, 1 cup milk, 3 cups flour, 2 teaspoonfuls baking powder. Put into pans, sprinkle with butter, sugar, and cinnamon. Bake in a moderate oven.

Mrs. Geo. H. Grove.

Cinnamon Cake

1 cup sugar, 1 cup sweet milk, 3 cups flour, 1/4 cup butter, 3 teaspoonfuls baking powder; 2 eggs. Put on top sugar, butter, and cinnamon.

Mrs. S. Hoke.

Cinnamon Cake

1 cup sugar, 1 cup sweet milk, 2 eggs beaten with sugar, 3 cups flour, 3 teaspoonfuls baking powder, 2 tablespoonfuls melted butter. Put batter in pans and spread with mixture of butter, brown sugar, and cinnamon. Cora Colehouse.

Sweet Cinnamon Cakes

2 scant cups of white sugar, 1/2 cup shortening, 2 eggs, 1 1/2 cups of sweet milk, 2 1/2 cups sifted flour, 2 teaspoonfuls of baking powder. Sprinkle freely with cinnamon before putting in oven.

Mrs. Thomas Murphy.

Tea Cake

1 cup sugar, 1 cup sweet milk, 3 cups flour, 2 eggs, 1 tablespoonful butter, 2 teaspoonfuls baking powder. Mix butter and cinnamon and spread over the top before baking. Bake in a moderate oven. Serve hot instead of bread.

Marguerite Carbaugh.

Cinnamon Toast

Cut fresh white bread about one-half or three-eights of an inch thick, toast quickly on one side only and spread thickly with butter on the un-toasted side. Then spread generously with the cin-namon mixture (one tablespoonful cinnamon to three of powdered sugar). Dot with pieces of butter and place in the oven with the broiler on full. The rack on which the toast is placed should be in the lower part of the oven, not too near the flame. The mixture should melt and soak into the toast as well as brown. Do not leave it a bit longer than is needed to melt the mixture. Cut the toast in strips or halves as desired and serve with "tea and trim-mings." Note that it is buttered above and be-low the cinnamon. The whole point is to get a soft buttery paste, not a hard dry mass.