AUNT CAROLINE’S CORN BREAD
¾ cup corn meal,
¾ cup flour,
3 teaspoonsful baking powder,
1 tablespoon sugar,
⅓ teaspoon salt,
1 beaten egg,
¾ cup milk and water mixed,
2 tablespoons melted bacon fat.
Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.
BOLTED CORN MEAL BREAD
2 cupsful of flour,
1 cupful of corn meal,
(bolted is best)
2 cupsful of milk,
2 teaspoonsful of cream of tartar,
1 teaspoonsful of baking soda,
½ cupful of sugar,
½ teaspoonful of salt.
Stir the flour and meal together, adding cream of tartar, soda, salt and sugar. Beat the egg, add the milk to it, and stir into the other ingredients. Bake in a gem-pan twenty-minutes.
