Miss Parloa's kitchen companion

A scant quart of white corn meal, a generous quart of milk, half a cupful of butter, two teaspoonfuls of bakingpowder, one teaspoonful of salt, and three eggs are the ingredients of which Baltimore corn bread is formed. Instead of half a cupful of ,butter, a quarter of a cupful and an equal quantity of lard may be used, if one prefer. Mix together the meal, baking-powder, and salt, and rub through a sieve. Next melt the butter. Beat the eggs till light, and add the milk to them ; then pour the mixture upon the dry ingredients. Beat well, and add the melted butter; then give the batter another good beating, and pour into well-buttered shallow pans. Bake for half an hour in a rather quick oven. * Florida Corn Bread. These are the materials needed: one cupful of cold boiled hominy, one scant cupful of white corn meal, one generous cupful of milk, an egg, one table-spoonful of butter, half a teaspoonful of salt, and one teaspoonful of baking-powder. Beat the hominy with a fork until it is thoroughly broken ; then gradually beat in the milk. Mix the salt and baking-powder with the meal, and add all to the hominy "and milk ; then add the egg, well beaten, and the butter, melted. Pour the mixture into two buttered deep tin plates, and bake in a quick oven for twenty minutes. * White Corn Bread. For one pan of bread — enough for four people — use half a pint of white corn meal, half a pint of sifted flour, a heaping teaspoonful of baking-powder, one tablespoonful of sugar, a scant half-teaspoonful of salt, two table-spoonfuls of butter, a generous half-pint of milk, and two eggs. Mix the dry ingredients, and rub them through a sieve. Beat the eggs till very light, and add the milk to them; then pour this mixture upon the dry one. Add the butter, melted, and stir well. Pour the batter into a buttered shallow pan, and bake in a rather quick oven for half an hour. This bread is nice if baked in tin plates. The batter will fill three plates or a dozen muffin-tins. Corn Bread. Here is a receipt for making delicious corn bread, — a rather expensive rule, perhaps, but a good one to follow once in a while : Mix thoroughly in a sieve, and then rub through it, a pint of white meal, a pint of flour, two heaping table-spoonfuls of powdered sugar, one teaspoonful of salt, and two of baking-powder. Beat five eggs till very light, and add to them a scant pint and a half of milk. Stir this liquid mixture into the dry one, and add a quarter of a cupful of melted butter. Pour the batter into buttered muffin-pans or a shallow cake-pan, having it about an inch deep. Bake in a moderate oven for half an hour. * Johnny-cake. To make two pans of this old-fashioned corn cake, take two cupfuls of sour milk, half a cupful of sour cream, one cupful of sifted flour, two of Indian meal, a generous teaspoonful of soda, half a teaspoonful of salt, an egg, two table-spoonfuls of molasses or — if molasses be not liked — two of sugar.