eat together;
then add 1 teacup sweet milk alternately with the flour, in which has
been sifted the baking powder. Add the stiffly-beaten white of egg;
bake in muffin pans in hot oven. This makes about fifteen muffins.

INDIAN PONE

Beat together, in the following order, 2 eggs, 1 tablespoonful of
white sugar, 1-1/2 cups of sweet milk, 1 teaspoonful of salt; to which
add 1 cup of granulated yellow corn meal and 2 cups of white flour,
sifted, with 3 scant teaspoonfuls of Royal baking powder. Lastly, add
1 tablespoonful of melted (not hot) butter. Pour batter in bread pan
and bake in a hot oven 25 to 30 minutes. Serve hot. Do not cut with a
knife when serving, but break in pieces. When the stock of bread is
low this quickly-prepared corn bread or "pone" is a very good
substitute for bread, and was frequently baked by Mary at the farm.
Mary's Aunt taught her to make a very appetizing pudding from the
left-over pieces of corn bread, which, when crumbled, filled 1 cup
heaping full; over this was poured 2 cups of sweet milk; this was
allowed to stand until soft; when add 1 large egg (beaten separately),
a generous tablespoonful of sugar, a couple of tablespoonfuls of
raisins, a pinch of salt; mix well, pour into a small agate pudding
pan, grate nutmeg over the top, and bake in a moderate oven 1 hour or
a less time. Serve with sugar and cream.

"PFANNKUCHEN" (PANCAKES)

Four eggs, whites and yolks were beaten separately, 2 tablespoonfuls
of milk, were added; 1 teaspoonful of chopped parsley; mix lightly
together, add salt to season. Place 2 tablespoonfuls of butter in a
fry pan. When butter has melted, pour mixture carefully into pan. When
cooked, sprinkle over a small quantity of finely minced parsley. Roll
like a "jelly roll." Place on a hot platter and serve at once, cut in
slices.

"EXTRA FINE" BAKING POWDER BISCUITS

One quart of flour was measured; after being sifted, was placed in a
flour sifter, with 4 heaping teaspoonfuls of Royal baking powder and 1
teaspoonful of salt. Sift flour and baking powder into a bowl, cut
through this mixture 1 tablespoonful of butter and lard each, and mix
into a soft dough, with about 1 cup of sweet milk. 1 egg should have
been added to the milk before mixing it with the flour. Reserve a
small quantity of the yolk of egg, and thin with a little milk. Brush
this over the top of biscuits before baking.

Turn the biscuit dough onto a floured bake-board. Pat out about one
inch