To 1 qt bread sponge add i/^ cup molasses, 2 tablesp short- ening, 1 teasp each salt and cinnamon, Vz teasp cloves, V2 lb clean currants, and i/i lb seeded raisins, with flour enough to make a stiff dough. Turn into well greased pans, also grease the top of the dough, cover, and set in a warm place to rise. When light, bake.— [Mrs. J. L. P., Fla. Hominy Bread To % pt cold, boiled hominy, add salt to taste, V2 pt corn meal, 2 well-beaten eggs, 1 tablesp lard or butter, and suffi- cient sweet milk to make a thick batter. Turn into well greased pan and bake. — [Miss M. C. G., Ala. Mush Bread Prepare corn meal mush in the usual manner, and to 2 qts of the hot mush add 2 qts whole wheat flour or graham flour. Mix with a large wooden spoon and while mixing add 1 cup maple syrup or N O molasses, 1 teasp salt✪ Currant Bread, and butter the size of a walnut. Mix well and when lukewarm add 1 qt light bread sponge. When this is well mixed add i/^ teasp soda and warm flour enough to knead and mould into small loaves. Put in well greased pans, let rise and when light bake in a moder- ate oven about % hour. When done remove from the pans„ rub the loaves with butter, wring a clean cloth out of hot water, lay it over the bread, and let stand till cold. The crust will be nice and tender. Follow the same plan for softening crust of any bread. — [A. G., O. Pumpkin Bread To 1 cup stewed pumpkin add pinch salt, 1 egg, 2 teasp each sugar and molasses, 1 cup sweet milk, 1 teasp soda dissolved in 1 cup sour milk, and a mixture of corn meal and white flour 24 FARM AND HOME COOK BOOK enough to make a batter as for sponge cake✪ Pumpkin Bread, using i^ part flour and % part corn meal. Pour 3 or 4 tablesp thick sweet cream over the top of the batter just before placing the pan in the oven. — [Mrs. E. R. S., N. Y. Light Corn Bread Add 1 tablesp sait to 1 qt water, bring to a boil and then stir in enough corn meal to make a medium thick mush. Let boil up once and remove from the fire, stir in 2 qts cold water, and thicken with corn meal until stiff. Cover and set in a warm place to rise. When it is light it will puff up, and the batter will crack open and seem thinner. Stir in i/^ cup sugar and 1 cup flour✪ Light Corn Bread, and let rise again, which will take about 15 or 2 0 minutes; then pour the mixture into a deep, well greased pan and bake in a hot oven. — [Mrs. W. T. F., Mo. Corn Meal Egg Bread To 2 1/^ cups corn meal add % cup white flour, 1 teasp salt, 2 tablesp sugar, 1 scant teasp soda dissolved in 1 cup sweet milk, 2 beaten eggs, and 1 cup sour milk or cream. Beat well, put 1 tablesp butter✪ Corn Meal Egg Bread into a hot spider, just large enough to bake a cake the size of a breakfast plate, pour the batter into this and then pour over it 1 cup sweet milk, but do not stir. Bake about 25 to 30 minutes in a hot oven. When the cake is cut, the milk poured in last will show in delicious creamy veins running through it. — [Mrs. G. A. S., N. Y. Corn Bread (No Eggs) To 2 cups corn meal add 1 cup flour, % cup sugar, 1 teasp soda and V2 teasp salt. Sift these ingredients well, then add ^ cup melted lard, and enough buttermilk or sour milk to make a batter as for griddle cakes. Pour into well greased pans about % inch deep, and bake 15 minutes. — [M. M., Ind. New England Corn Bread ✪ New England Corn Bread

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To 1 qt bread sponge add i/^ cup molasses, 2 tablesp short- ening, 1 teasp each salt and cinnamon, Vz teasp cloves, V2 lb clean currants, and i/i lb seeded raisins, with flour enough to make a stiff dough. Turn into well greased pans, also grease the top of the dough, cover, and set in a warm place to rise. When light, bake.— [Mrs. J. L. P., Fla. Hominy Bread To % pt cold, boiled hominy, add salt to taste, V2 pt corn meal, 2 well-beaten eggs, 1 tablesp lard or butter, and suffi- cient sweet milk to make a thick batter. Turn into well greased pan and bake. — [Miss M. C. G., Ala. Mush Bread Prepare corn meal mush in the usual manner, and to 2 qts of the hot mush add 2 qts whole wheat flour or graham flour. Mix with a large wooden spoon and while mixing add 1 cup maple syrup or N O molasses, 1 teasp salt, and butter the size of a walnut. Mix well and when lukewarm add 1 qt light bread sponge. When this is well mixed add i/^ teasp soda and warm flour enough to knead and mould into small loaves. Put in well greased pans, let rise and when light bake in a moder- ate oven about % hour. When done remove from the pans„ rub the loaves with butter, wring a clean cloth out of hot water, lay it over the bread, and let stand till cold. The crust will be nice and tender. Follow the same plan for softening crust of any bread. — [A. G., O. Pumpkin Bread To 1 cup stewed pumpkin add pinch salt, 1 egg, 2 teasp each sugar and molasses, 1 cup sweet milk, 1 teasp soda dissolved in 1 cup sour milk, and a mixture of corn meal and white flour 24 FARM AND HOME COOK BOOK enough to make a batter as for sponge cake, using i^ part flour and % part corn meal. Pour 3 or 4 tablesp thick sweet cream over the top of the batter just before placing the pan in the oven. — [Mrs. E. R. S., N. Y. Light Corn Bread Add 1 tablesp sait to 1 qt water, bring to a boil and then stir in enough corn meal to make a medium thick mush. Let boil up once and remove from the fire, stir in 2 qts cold water, and thicken with corn meal until stiff. Cover and set in a warm place to rise. When it is light it will puff up, and the batter will crack open and seem thinner. Stir in i/^ cup sugar and 1 cup flour, and let rise again, which will take about 15 or 2 0 minutes; then pour the mixture into a deep, well greased pan and bake in a hot oven. — [Mrs. W. T. F., Mo. Corn Meal Egg Bread To 2 1/^ cups corn meal add % cup white flour, 1 teasp salt, 2 tablesp sugar, 1 scant teasp soda dissolved in 1 cup sweet milk, 2 beaten eggs, and 1 cup sour milk or cream. Beat well, put 1 tablesp butter into a hot spider, just large enough to bake a cake the size of a breakfast plate, pour the batter into this and then pour over it 1 cup sweet milk, but do not stir. Bake about 25 to 30 minutes in a hot oven. When the cake is cut, the milk poured in last will show in delicious creamy veins running through it. — [Mrs. G. A. S., N. Y. Corn Bread (No Eggs) To 2 cups corn meal add 1 cup flour, % cup sugar, 1 teasp soda and V2 teasp salt. Sift these ingredients well, then add ^ cup melted lard, and enough buttermilk or sour milk to make a batter as for griddle cakes. Pour into well greased pans about % inch deep, and bake 15 minutes. — [M. M., Ind. New England Corn Bread

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