One pint of milk; half a pint of Indian meal; four eggs; a scant
tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the
milk boiling on the sifted meal. When cold, add the butter (melted),
the salt, the sugar, the yolks of the eggs, and, lastly, the whites,
well beaten. Bake half an hour in a hot oven. It is very nice baked in
iron or tin gem pans, the cups an inch and a half deep.--_Mrs.
Henderson's Cook Book._
BACHELORS' CORN PONE.
From MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady Manager.
One pint sifted corn meal; one pint buttermilk (or other sour milk or
cream); two eggs, beaten separately; tablespoonful of butter and lard
(half and half); little salt, and scant teaspoonful baking soda. Pour
the buttermilk into the sifted corn meal, stirring until smooth,
retaining a small quantity (half teacupful) of buttermilk to dissolve
soda; add yolks of eggs, well beaten; then soda, having dissolved the
same in the retained buttermilk, mixing well, while it effervesces;
then lard and butter, either melted or cut into shreds; lastly, white
of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.
CORN BREAD.
From MRS. T. J. BUTLER, of Arizona, Lady Manager.
One cup of corn meal; one half cup of sugar; one cup of sweet milk;
one and one-half spoonfuls baking powder; flour enough to make a stiff
batter.
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