BREADS - WARM AND COLD
CORN BREAD (2 recipes)
Corn Bread #1
Take 1/2 pint of corn meal, 1/2 pint of wheat flour, 1 pint of sour milk, 1 egg, a piece of butter the size of an egg, 1/2 teacupful of sugar, salt, and 1 teaspoonful of soda; beat egg, sugar and butter together light: add all the flour, salt and soda, dry. Beat thoroughly and bake in a hot oven.
Sister Annie R. Stoner, Union Bridge, Md.
Corn Bread #2
Take 2 cups of buttermilk, 2 tablespoonfuls of sorghum molasses, 2/3 of a cup of sifted graham flour, 1/2 teaspoonful of salt, 2 teaspoonfuls of soda, and 1 1/2 cups of corn meal. Bake in a moderate oven.
Sister Rachel C. Merchant, Laporte, Ind.
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