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Rh —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 salæratus, 2 tablespoonfuls 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 consissistencyconsistency [sic] of hasty-pudding. Then quickly turn the mixture into well buttered tins, and bake in a brisk oven. The time required for baking 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, 61 Broadway, N. Y.

—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 fashionable 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.

Take 1 egg well beaten, a half pint of thick cream, Indian meal sufficient to form a thick batter, a small quantity of salt; add half a teaspoonful of salæratus, dissolved in a small quantity of water; after mixing thoroughly, put it into the pans or oven, and bake immediately.—American Agriculturist.

Centreville, Miss., April 15, 1846.

—Break 2 eggs into a bowl and beat them from five to ten minutes. Add, by continually stirring, a salt-spoon of table salt, 4 or 5 tablespoonfuls of hot hommony reduced nearly to the consistency of thick gruel with hot milk, 1 large spoonful of butter, and a pint of scalded Indian meal squeezed dry. Make up the mixture into small loaves or round cakes 1 inches thick, and bake in a brisk oven.—From A. Barclay, Esq., H. B. M. Consul at New York.

—Upon 2 quarts of sifted corn meal pour just enough boiling water to scald it thoroughly; if too much water is used it will be heavy. Stir it thoroughly, and let it get cold; then rub in a piece of butter as large as a hen’s egg, together with 2 teaspoonfuls of fine salt; beat 4 eggs thoroughly, which will be all the better if the whites and yolks are beaten separately, and add them to the meal and mix thoroughly. Next, add a pint of sour cream, butter-milk, or sour milk (which stand in the order of their value.) Dissolve 2 teaspoonfuls of salæratus in hot water, and stir it in. Put it in buttered pans and bake it.

In winter it may be mixed over night and in that case, the eggs and salæratus should not be put in until morning. When ready for the oven, the mixture ought to be about as thin as good mush, if not, more cream should be added.

If you are not an epicure already, you will be in danger of becoming one, if you eat much of this corn cake—provided it is well made.—Beecher’s Western, Farmers, and Gardeners’ Almanac.