Miss Parloa's kitchen companion

Put the milk, cream, molasses, and salt into a large bowl. Beat the egg until light. Dissolve the soda in one table-spoonful of cold water, and stir it into the mixture in the bowl ; then add the flour and meal, and after mixing these ingredients well, add the eggs. Pour the batter into two buttered pans, and bake in a quick oven for thirty minutes. If it be inconvenient to use sour cream, use sour milk instead, and add three table-spoonfuls of melted butter at the last moment. * Hominy Bread. Put a pint of corn meal into a bowl, and pour upon it a scant pint of boiling water. Beat well, and then add a pint of cold milk, a large cupful of cooked hominy, a table-spoonful and a half of butter or lard, a teaspoonful of salt, and two eggs, yolks and whites beaten separately. Bake in a deep round pan for thirty-five minutes, and serve from the same pan. It should be so soft as to require a spoon for serving. Cold boiled rice may be used instead of hominy, for a change. *Thin Corn Cake. Put a heaping pint of Indian meal into a bowl, together with a teaspoonful of salt, a table-spoonful of sugar, and a table-spoonful of butter. Pour upon this mixture nearly a pint and a half of boiling water, and after a good beating, add a well-beaten egg. Spread about half an inch thick on buttered tin sheets, and bake in a quick oven until brown, — say for thirty -five minutes. This is not a handsome corn cake, yet it is delicious. * Spider Corn Cake. For this cake there is required a frying-pan with a handle short enough to go into the oven. Mix together a cupful and two-thirds of corn meal, one-third of a cupful of flour, one-quarter of a cupful of sugar, and a teaspoonf ul of salt. Beat two eggs till light, and add to them a cupful of sour milk and one of sweet milk in which a small teaspoonful of soda has been dissolved. Pour this mixture upon the dry ingredients, and mix thoroughly. Have the frying-pan very hot, and after greasing it with two table-spoonfuls of butter, pour the batter into it. Now pour into the mixture another cupful of sweet milk, but do not stir the cake. Place the frying-pan in a hot oven, and bake for half an hour. When the cake is cooked, slip it gently from a pan on to a platter or large plate. This is one of the most delicious forms of corn bread. * Rice Corn Cake. Put a quart of milk and a pint of boiled rice into a double-boiler. Into a large bowl put a cupful and three-quarters of corn meal, one-third of a cupful of flour, one teaspoonful of salt, and one table-spoonful of sugar. When the milk and rice are found to be boiling, pour gradually over the dry ingredients, and beat the mixture very thoroughly. Beat six eggs till light, — whites and yolks separately, — and stir into the mixture. Have ready some well-buttered pans, and pour the mixture into them. It should be an inch deep. Bake in a hot oven for half an hour. This is a moist corn cake, but it is sweet and delicious. With the quantities of ingredients mentioned, two large pans may be filled ; therefore half the quantities will be sufficient in a small family. * Corn Dodgers.