Vineyard Corn Bread

One cup sweet milk, 1 cup corn meal, 1 cup flour, 1/2 cup white sugar, 1 teaspoon soda, 2 teaspoons Cream of tartar, 1 teaspoon salt, 1 egg. Place flour, meal, sugar, cream of tartar in a large dish. Dissolve the soda in the milk. After mixing the flour, etc. add half the milk and the egg. Beat thoroughly and add the rest of the milk. Beat thoroughly again and bake as for layer cakes in a quick oven. (This quantity makes two layers), place one layer on the other, serve hot, cut in pie shaped pieces.

"Every Day Corn Bread"

Two or 3 eggs, 1 quart buttermilk (sour), 2 small teaspoons soda, 1 tablespoon sugar, 1 tablespoon melted butter or lard. Add sifted corn meal to make a batter which can be poured (just poured) from the jar. Bake quickly in a hot oven. Have your pans hot before putting in the bread.

Corn Cakes. Daphne

Sift meal in a pan. Pour over it some scalding hot water, not enough to thoroughly wet the meal. Four or five eggs, whites and yellows beaten separately. Milk sufficient to make thin batter. Bake on a hot griddle.

Tip Top Corn Bread

Put some butter in a pan and boil it. Pour 1/2 this on your meal, add 1 pint sour milk, 1 teaspoon saleratus, 3 eggs. Bake in shallow pans.