Beat together, in the following order, 2 eggs, 1 tablespoonful of white sugar, 1-1/2 cups of sweet milk, 1 teaspoonful of salt; to which add 1 cup of granulated yellow corn meal and 2 cups of white flour, sifted, with 3 scant teaspoonfuls of Royal baking powder.  Lastly, add 1 tablespoonful of melted (not hot) butter.  Pour batter in bread pan and bake in a hot oven 25 to 30 minutes.  Serve hot.  Do not cut with a knife when serving, but break in pieces.  When the stock of bread is low this quickly-prepared corn bread or “pone” is a very good substitute for bread, and was frequently baked by Mary at the farm.  Mary’s Aunt taught her to make a very appetizing pudding from the left-over pieces of corn bread, which, when crumbled, filled 1 cup heaping full; over this was poured 2 cups of sweet milk; this was allowed to stand until soft; when add 1 large egg (beaten separately), a generous tablespoonful of sugar, a couple of tablespoonfuls of raisins, a pinch of salt; mix well, pour into a small agate pudding pan, grate nutmeg over the top, and bake in a moderate oven 1 hour or a less time.  Serve with sugar and cream.

“PFANNKUCHEN” (PANCAKES)

Four eggs, whites and yolks were beaten separately, 2 tablespoonfuls of milk, were added; 1 teaspoonful of chopped parsley; mix lightly together, add salt to season.  Place 2 tablespoonfuls of butter in a fry pan.  When butter has melted, pour mixture carefully into pan.  When cooked, sprinkle over a small quantity of finely minced parsley.  Roll like a “jelly roll.”  Place on a hot platter and serve at once, cut in slices.

“EXTRA FINE” BAKING POWDER BISCUITS

One quart of flour was measured; after being sifted, was placed in a flour sifter, with 4 heaping teaspoonfuls of Royal baking powder and 1 teaspoonful of salt.  Sift flour and baking powder into a bowl, cut through this mixture 1 tablespoonful of butter and lard each, and mix into a soft dough, with about 1 cup of sweet milk. 1 egg should have been added to the milk before mixing it with the flour.  Reserve a small quantity of the yolk of egg, and thin with a little milk.  Brush this over the top of biscuits before baking.

Turn the biscuit dough onto a floured bake-board.  Pat out about one inch thick.  Cut into rounds with small tin cake cutter.  Place a small bit of butter on each biscuit and fold together.  Place a short distance apart on baking tins and bake in a quick oven.

“FLANNEL” CAKES, MADE FROM SOUR MILK

One pint of sour milk, 2 eggs (beaten separately), a little salt, 1 large teaspoon of melted butter, 1 teaspoonful of molasses, 1 good teaspoon of soda, sifted with enough flour to make a smooth batter.  Beat hard and then add the 2 yolks and the stiffly-beaten whites of eggs.  Bake small cakes on a hot, well-greased griddle.  Serve with honey or maple syrup.