Corn Bread

Mrs. Mary Backman.

One pint of sifted corn meal, half cup of sifted flour, one tablespoonful of lard, rubbed into the flour, half cup of milk, one egg, one teaspoonful of salt, and one teaspoonful of baking powder.

Muffins

Miss Mary Mclellan.

Two and a half cupfuls of flour, a piece of butter the size of an egg, one tablespoonful of sugar, two eggs, salt, one and a half cupfuls of milk, and one cupful of yeast. Let it stand to rise over night, and do not stir in the morning, but dip out into muffin rings or gem pans.

Maryland Biscuit

Mrs. M. E. J.

One quart of flour, a teaspoonful of salt, one tablespoonful of lard, and a half pint of lukewarm water. Make the dough very stiff, working the lard and salt in thoroughly before the water is added. Beat or knead till the dough is soft, and blisters. Prick each biscuit with a fork before baking.

Corn Crust

Mrs. I. S. Mayo.

One pint of corn meal, one pint of boiling water, one tablespoonful of sugar, half teaspoonful of salt, and one egg. Pour the boiling water on the meal, sugar, and salt; mix well, stir in the beaten egg:, spread thin in a dripping-pan, smooth over with a knife, dipped in cold water, and score it. Bake in a quick oven.

Rice Waffles

Mrs. M. E. J.

One and a half cupfuls of boiled rice and two cupfuls of flour. Add salt, and mix with milk to a thick batter. Beat separately two eggs, and add last.

Squash Breakfast Cake

Mrs. I. S. Mayo.

One pint of sifted squash, one egg, a small cup of sugar, a piece of butter the size of an egg, two tablespoon-fuls of yeast, and enough flour to mold up. Set to rise over night. In the morning dissolve a teaspoonful of soda in a little water and put into the mixture; mold, and cut into biscuit. Let them rise, and bake fifteen minutes.

Yeast-Powder Biscuit

Mrs. L. M. Thompson.

Mix well with one quart of flour one teaspoonful of yeast powder and a little salt; add a small piece of butter or lard and a cupful of sweet milk, stirred in with a spoon. Work the dough as little as possible; roll out, and bake in a quick oven.

French Rolls

Mrs. M. E. J.

Sift a pound of flour; rub in two ounces of butter and a little salt; mix in the beaten whites of three eggs and a tablespoonful of strong yeast; add enough milk for a stiff dough; cover and set before the fire to rise. Put it on a bread board, divide it into rolls, lay in a floured pan, and bake in a quick oven about ten minutes.

Corn Bread

Mrs. H. K. S. O'Melveny.

Turn one pint of boiling water or milk on as much corn meal; when lukewarm, add one spoonful of lard or butter, one of sugar, two eggs, well beaten, three tablespoon-fuls of flour, and one teaspoonful of baking powder. If too stiff, add a little cold milk.

Corn Buns

Mrs. Gen. Stoneman.

One quart of milk, three eggs, and a small piece of butter. Stir in meal for a batter just thick enough to drop from a spoon. Bake in a hot oven.