ck oven fifteen or twenty minutes.

CORN BREAD.

Two cups of sifted meal, half a cup of flour, two cups of sour milk,
two well-beaten eggs, half a cup of molasses or sugar, a teaspoonful
of salt, two tablespoonfuls of melted butter. Mix the meal and flour
smoothly and gradually with the milk, then the butter, molasses and
salt, then the beaten eggs, and lastly dissolve a level teaspoonful of
baking soda in a little milk and beat thoroughly altogether. Bake
nearly an hour in well-buttered tins, not very shallow. This recipe
can be made with sweet milk by using baking powder in place of soda.

_St. Charles Hotel, New Orleans._

VIRGINIA CORN BREAD.

Three cups of white corn meal, one cup of flour, one tablespoonful of
sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking
powder, one tablespoonful of lard, three cups of milk and three eggs.
Sift together the flour, corn meal, sugar, salt and baking powder; rub
in the lard cold, add the eggs well beaten and then the milk. Mix into
a moderately stiff batter; pour it into well-greased, shallow baking
pans (pie-tins are suitable). Bake from thirty to forty minutes.

BOSTON CORN BREAD.

One cup of sweet milk, two of sour milk, two-thirds of a cup of
molasses, one of wheat flour, four of corn meal and one teaspoonful of
soda; steam for three hours, and brown a few minutes in the oven. The
same made of sweet milk and baking powder is equally as good.

INDIAN LOAF CAKE.

Mix a teacupful of powdered white sugar with a quart of rich milk, and
cut up in the milk two ounces of butter, adding a saltspoonful of
salt. Put this mixture into a covered pan or skillet, and set it on
the fire till it is scalding hot. Then take it off, and scald with it
as much yellow Indian meal (previously sifted) as will make it of the
consistency of thick boiled mush. Beat the whole very hard for a
quarter of an hour, and then set it away to cool.

While it is cooling, beat three eggs very light, and stir them
gradually into the mixture when it is about as warm as new milk. Add a
teacupful of good strong yeast and beat the whole another quarter of
an hour, for much of the goodness of this cake depends on its being
long and well beaten. Then have ready a tin mold or earthen pan with a
pipe in the centre (to diffuse the heat through the middle of the
cake). The pan must be very well-buttered as Indian meal is apt to
stick. Put in the mixture, cover it and set it in a warm pla