Grandmother's Corn Bread
1 1/2 cups of milk.
1 cup sifted yellow corn-meal.
1 tablespoonful melted butter.
1 teaspoonful sugar.
1 teaspoonful baking-powder.
1/2 teaspoonful of salt.
Scald the milk--that is, let it boil up just once--and pour it over the
corn-meal. Let this cool while you are separating and beating the eggs; let
these wait while you mix the corn-meal, the butter, salt, baking-powder, and
sugar, and then the yolks; add the whites last, very lightly.
Bake in a buttered biscuit-tin in a hot oven for about half an hour.
Because grandmother's corn bread was a little old-fashioned, Margaret's
Other Aunt put in another recipe, which
made a corn bread quite like cake, and most delicious.
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