The Monmouth Baptist ladies' cook book

Mrs. Emma Gregg Craig. Two cups corn meal, sifted ; one cup flour, two eggs, two cups sweet milk, four teaspoons melted butter, one tablespoon sugar, two teaspoons yeast powder ; add a little salt. Sift two cups of yellow corn meal, pour over a cup of scalding hot milk in which an even teaspoon of soda has been dissolved, and beat well. When cool add one cup sour milk, two eggs beaten light and two heaping tablespoons sugar, and saltspoon of salt. Beat thoroughly and pour into hot buttered iron spider. Bake at once. It is improved by pouring in the center, just before placing in the hot oven, a cup of rich sweet milk. Do not stir. This will form veins of creamy substance and adds to its delicacy. Mrs. Mabel Hanna Porter. One tablespoon butter and one tablespoon sugar rubbed to a cream. Add two eggs and beat well, add one-fourth teaspoon salt and one cup of sweet milk and mix thoroughly, sift one cup flour, one cup corn meal and three teaspoons baking powder several times and add to the above mixture. Use a Dover egg beater and beat until light. Grease baking pan and bake twenty minutes. Mrs. E. E. Merridith. One pint buttermilk one-half teaspoon soda, one egg, two tablespoons of lard or butter, meal to make a thin batter. Bake in a quick oven. SPOON CORN BREAD. Mrs. E. A. Sturtevant. Ingrediments. One cup corn meal, two heaping teaspoons baking powder, one teaspoon salt, two eggs, three cups milk. Stir into meal, baking powder, salt and the unbeaten eggs. Then add one cup of milk slowly, pour in the other two cups and bake in a hot oven just twenty minutes. The mixture should be stirred as little as possible and baked in a two quart pan. Serve hot with plenty of butter. CORN GEMS FOR BREAKFAST. Mrs. J. E. Miller. Sift one cup flour, and one cup corn meal into pan with teaspoon baking powder, into this drop one egg, one-half teaspoon salt, and one-half cup of sugar, put in tablespoon of butter and enough milk to make a thick batter. Put in gem pans in a hot oven and bake. WHEAT CAKE. Mrs. Oell French. Two eggs beaten light, or the yolks of three, one cup each of sour cream, sour milk and sweet milk, one generous tablespoon melted lard and butter, one scant teaspoon soda, little salt and flour' to thicken. CODFISH BALLS. One quart of raw potatoes cut in half, one pint of picked up codfish boiled together and until potatoes are done, pour off water, mash; add one egg and one tablespoon butter. Drop from spoon into boiling fat and brown. Cold boiled potatoes and left over fish may also be used. Cream is an improvement. CROQUETTES OF COLD STEAK. Mrs. P. P. Gilbert. Take bits of cold steak and mince very fine. Add three or four chopped cold potatoes. Season with pepper and salt. Mix this thoroughly and then add a beaten egg. Press into cakes, roil in cracker crumbs and fry in hot lard. GOLDEN BALL FRITTERS. Sift half a cup flour into half cup milk and three level tablespoons of butter scalding hot. Stir until the mixture leaves the side of the pan. Add a grating of lemon. Remove from the fire and beat in two eggs, one at a time. Shape with two spoons and fry in deep fat. Serve hot, roiled in powdered sugar. OATMEAL FRITTERS.