BREADS - WARM AND COLD
FINE CORN BREAD
Take 3 heaping teacupfuls of corn meal. 1 teacupful of wheat flour, 4 eggs well beaten, 1 teaspoonful of salt, 3/4 teacupful of sugar, 1 teaspoonful of soda, 1 teaspoonful of cream of tartar, and 1 1/2 pints of sour milk. Dissolve the soda in the milk. The cream of tartar should be mixed with 'the flour while dry. Pour the batter into pans to the depth of 1 1/2 inches. Bake in. a hot oven; serve while warm.
Sister W. P. Englar, Uniontown, Md.
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