Page:Everyday Luncheons.djvu/159

Rh of baking-powder, one tablespoonful each of lard and butter, melted, and two well-beaten eggs. Mix thoroughly, spread thinly on a buttered baking-pan, and bake in a moderate oven.



Four cupfuls of corn-meal, one teaspoonful of salt, one tablespoonful of melted lard, and enough cold water to make a soft dough. Mould into thin cakes and bake quickly in a well-buttered pan.

 

Sift together three quarters of a cupful of corn-meal and the same of flour, half a teaspoonful each of salt and soda, and a tablespoonful of sugar. Mix with one egg, well beaten, and one cupful of thick, sour milk. Bake from twenty to thirty minutes in well-buttered muffin tins.

 

One cupful of sweet milk, one cupful of buttermilk, one teaspoonful of salt, one teaspoonful of soda, and one tablespoonful of melted butter. Add enough corn-meal to roll, and roll into a sheet half an inch thick. Lay on a buttered baking-pan and bake until brown and 