The royal baker and pastry cook : $b A manual of practical cookery

in a square shallow cake-pan (fig. XIII), wash them over with milk. Bake in rather hot oven 30 minutes. When removing from oven rub them over with a little butter on a clean piece of linen. =Corn Bread (New Orleans).=—1½ pints Indian corn meal, ½ pint flour, 1 tablespoon sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 1 tablespoon butter or lard, 1¼ pints milk, 2 eggs. Sift together corn meal, flour, sugar, salt, and powder; rub in the shortening, add eggs (beaten) and the milk; mix into a moderately stiff batter; pour from bowl into shallow cake-pan (fig. XIII). Bake in rather hot oven 30 minutes. =St. Charles Corn Bread.=—Beat 2 eggs, add 1 pint milk, 1 pint Indian corn meal, 1 tablespoon melted butter, 1 teaspoon salt, 1 teaspoon Royal Baking Powder. Beat hard 2 minutes, pour into greased pan (fig. XIII), bake about 30 minutes in hot oven. =Loaf Corn Bread.=—Scald 1 pint milk; dissolve in it 1 tablespoon butter, ½ cup sugar, 1 teaspoon salt. While on fire sift in sufficient Indian corn meal to make a thick mush, cook 5 minutes, and set away till cold; add 3 beaten eggs, 2 cups flour mixed with 2 teaspoons Royal Baking Powder, and turn into greased loaf-pan. Bake about 2 hours in moderate oven, and serve hot. =Nonpareil Corn Bread.=—2 heaping cups Indian corn meal, 1 cup flour, 2½ cups milk, 1 tablespoon lard, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Beat 2 eggs, whites and yolks separately. Sift together dry ingredients, melt lard. Mix all together, beat hard 1 minute, turn into greased shallow pan, and bake about ½ hour in hot oven. =Spider Corn Bread.=—Beat 2 eggs with 2 tablespoons sugar. Add 1 pint milk, 1 teaspoon salt, 1⅓ cup Indian corn meal, ⅓ cup flour, 1 teaspoon Royal Baking Powder. In a spider melt 2 tablespoons butter; turn so as to grease sides. Pour in batter, add 1 cup milk, but do not stir. Bake about 30 minutes in hot oven. When done it should have a streak