CORN BREAD.

Put half a pint of yellow corn meal in a mixing
bowl, pour over it one pint of rich, sweet milk.
When cold add two tablespoonfuls of melted butter,
half a teaspoonful of salt, one teaspoonful of sugar
and four eggs beaten separately, the whites beaten
to a stiff froth and added at the last. Pour into a
well-buttered shallow pan and bake about half an
hour in a good oven.

CORN GRIDDLE CAKES.

One cup of yellow corn meal in a mixing bowl,
pour over it three cups of boiling milk. When cold
add two tablespoonfuls of melted butter, two tea-
spoonfuls of sugar, one teaspoonful of salt. Sift one
teaspoonful of cream of tartar and half a teaspoon-
ful of soda with half a cup of white flour, add to
the batter and at the last mix in two well-beaten

WHITE BREAD GRIDDLE CAKES.

Chop as much stale bread as will measure two
cupfuls, put it into a bowl and pour over it a cupful
of sweet, rich milk, let it soak for an hour. When
ready to bake the cakes, mash the bread in the milk
with a wooden spoon, add a heaping teaspoonful of
sugar, a teaspoonful of salt, two tablespoonfuls of
melted butter, two well-beaten eggs, sift into the
mixture a cupful of white flour and an even tea-
spoonful of soda, stir well together, then add a cup-
ful of sour milk and bake on a griddle.

BOSTON BROWN BREAD GRIDDLE CAKES

Crumble enough Boston brown bread to make
two cupfuls, pour over it a cup of sweet milk, soak
an hour. Then mash fine in the milk, add two table-
spoonfuls of melted butter, an even teaspoonful of
salt, two well-beaten eggs, and sift into the mixture
a cupful of white flour and a heaping teaspoonful of
baking powder, beat well ; then add a scant half cup
of milk and bake as other griddle cakes.

Tags: southern cooking, nutritious foods, special recipes, soups and stews, low fat recipes