Light Corn Bread

Add 1 tablesp sait to 1 qt water, bring to a boil and then stir in enough corn meal to make a medium thick mush. Let boil up once and remove from the fire, stir in 2 qts cold water, and thicken with corn meal until stiff. Cover and set in a warm place to rise. When it is light it will puff up, and the batter will crack open and seem thinner. Stir in 1/2 cup sugar and 1 cup flour, and let rise again, which will take about 15 or 20 minutes; then pour the mixture into a deep, well greased pan and bake in a hot oven.-[Mrs. W. T. F.S.Mo.

Corn Meal Egg Bread

To 2 1/2 cups corn meal add 1/2 cup white flour, 1 teasp salt, 2 tablesp sugar, 1 scant teasp soda dissolved in 1 cup sweet milk, 2 beaten eggs, and 1 cup sour milk or cream. Beat well, put 1 tablesp butter into a hot spider, just large enough to bake a cake the size of a breakfast plate, pour the batter into this and then pour over it 1 cup sweet milk, but do not stir. Bake about 25 to 30 minutes in a hot oven. When the cake is cut, the milk poured in last will show in delicious creamy veins running through it.- [Mrs. G. A. S., N. Y.

Corn Bread (No Eggs)

To 2 cups corn meal add 1 cup flour, 1/2 cup sugar, 1 teasp soda and 1/2 teasp salt. Sift these ingredients well, then add 1/2 cup melted lard, and enough buttermilk or sour milk to make a batter as for griddle cakes. Pour into well greased pans about 3/4 inch deep, and bake 15 minutes.-[M. M., Ind.

New England Corn Bread

Scald 1 cup white corn meal with just enough boiling water to moisten it. Let stand about 10 minutes, then add enough cold water to make a soft batter. When lukewarm add 1/2 cup liquid yeast, 1/2 cup molasses, 1/2 teasp each salt and soda, and 1 pt rye flour. Beat well, cover, and let rise until the mixture cracks on top, then stir it down, pour into buttered and floured tins, let rise again, sprinkle the top lightly with flour, and bake 2 hours in moderate oven.- [Mrs. D. W. C., British Columbia.

Richmond Corn Bread

Put 2 tablesp lard in a small, deep, tin pan and place in a hot oven. Beat 1 egg thoroughly in another dish, add 1/2 cup sweet milk or water, and then sift in 1 cup white corn meal with 1 scant teasp baking powder and a little salt. Beat well, and then pour in the melted lard which had been placed in the tin pan in the oven, stir well, and then pour the mixture into the hot pan. Some people like a slice of bacon placed on top of the batter. Bake 15 minutes in a quick oven. Serve with fried fish or chicken.-[Mrs. H. L., Va.

Chesterfield Corn Bread

This is to the south what fried mush is to the north, but we think it more palatable and hygienic. To 1 cup corn meal add pinch salt and 1 scant teasp baking powder. Mix well, then stir in water enough to make a batter that can be poured out. Have a large pie pan with 1 tablesp lard in the oven getting hot while preparing the batter. Pour the batter into the hot pan, and bake in a quick oven until nicely browned. This can also be baked on top of the stove on a hot, well greased skillet, and turned, to brown both sides evenly.-[Mrs. H. L., Va.