Corn Pone

1 cup white flour

1 heaping cup cornmeal

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon soda

1/4 cup syrup

1 pint sweet milk

Mix in the order given and pour into a well greased pail. Cover with a tight lid, place in a kettle of boiling water and boil one hour and forty minutes. Nice with baked beans.

Johnny Cake

1 cup sour milk 1 cup corn meal 1 cup flour 1/2 cup sugar 1 egg

1 teaspoon soda

1/2 teaspoon baking powder

Butter size of an egg

Salt

Sift flour, meal, sugar, soda, baking powder and salt together, add beaten egg, milk and then melted butter. Bake in gem pans in moderate oven fifteen minutes.

Roman Meal Bread

3 cups Roman meal 1/2 cups flour 1 teaspoon salt (level) 1 egg

2 cups sour milk

1/2 cup New Orleans molasses

1 1/2 teaspoons soda

Crisco or butter size of an egg

Mix Roman meal, flour and salt, combine sour milk, egg, molasses and soda previously dissolved in a little hot water; add to dry ingredients, then stir in melted shortening and bake about forty minutes in a moderate oven.

Rye Bread

For five loaves of bread add one sifter of rye flour. Follow any good white bread recipe. This proportion of rye flour makes excellent rye bread.

Unleavened Bread

2 cups white flour

1 quart Graham flour

2 tablespoons sugar

2/3 cup olive oil

1 tablespoon salt

2 cups cold water

Sift dry ingredients, stir oil into water and knead, roll out thin, cut in oblong pieces, prick with fork and bake in moderate oven until crisp.

Virginia Spoon Bread

1 cup yellow cornmeal

1 pint sweet milk

2 eggs

1 teaspoon baking powder

Salt to taste

1 tablespoon butter

Let milk scald, not boil, add butter, stir meal in rapidly to keep from lumping. Beat eggs and baking powder together and add last. Bake quickly.

White Bread

3 cups milk

3 cups water

2 tablespoons crisco

2 tablespoons sugar

1 tablespoon salt

1 cake compressed yeast

Flour

Heat milk, put in crisco and when melted add cold water, sugar and salt. Into this tepid mixture stir sifted flour, until like cake batter. Then add yeast which has been dissolved in one-fourth cup of cold water. Stir in more flour until dough is very stiff. Cover and let stand overnight. In the morning knead in more flour and make into loaves. Grease loaves and let stand until about double in size, then bake. If desired, potato or rice water may be used in the mixing; also one-half the flour may be whole wheat. For rolls knead a tablespoon of crisco into a piece of the dough, form and let rise.