446 [Assembly 



Corn Bread, 



In stopping at Bement's American Hotel, in Albany, a few weeks 

 since, I do not know when 1 have relished any food better than I did 

 some excellent corn bread, which I found on his breakfast table. I 

 was so well pleased with the article, as well as with the general 

 character of his house, that I begged of him to furnish me with a 

 recipe for making it, which is as follows: — 



Take 3 quarts of milk a little sour, 7 eggs, 2 ounces of butter, 1 

 teaspoonful of salaeratus, and mix \vith Indian meal, to the consis- 

 tency of a thick batter, and bake with a strong heat. The pans used 

 for baking are of tin, 8 inches in dic.meter, Ig inches deep, and a 

 little bevelled. The above is sufficient for seven or eight loaves. 

 — Anier. Agriculturist 



Indian Bannock. 



Take 1 quart of sifted roeal, 2 great spoonfuls of molasses, 2 tea- 

 spoonfuls of salt, a bit of shortning half as big as a hen's egg, stirred 

 together; make it pretty moist with scalding water; put it into a 

 well greased pan; smooth over the surface with a spoon, and bake it 

 brown on both sides before a quick fire. A little stewed pumpkin, 

 scalded with the meal, improves the taste. Bannock split and dip- 

 ped in butter makes very nice toast. — From a Lady. 



Superior Corn Bread. 



Take 1 quart of sour milk, add the beaten yolks of 8 eggs and a 

 handful of Indian meal, briskly stirring the mixture while adding 

 the meal. To this add a half teaspoonful of salaeratus, 2 tablespoon- 

 fuls of melted butter, and stir in alternately the beaten white of the 

 eggs, and a sufficient quantity of meal to form a smooth batter of 

 the consistency of hasty-pudding. Then turn the mixture into well 

 buttered tins, and bake in a brisk oven. The time required for bak- 

 ing, will depend upon the size and thickness of the bread. For 

 smaller parcels, one-half or one-fourth of the above named materials 

 may be used. — From Judson's Hotel, JV. Y. 



Jl Rich Corn Bread. 



I send you a receipt for making corn bread, such as is used at 

 every meal at my house. I have stopped at nearly all the fashion- 

 able hotels in the Union, and never have found anything that has 

 equalled it. It should be tried by every one who wishes to have a 

 superior bread. 



