Bread Recipes

CRISP WHITE CORNCAKE

Two cups scalded milk, one cup white cornmeal,
two level teaspoons salt. Mix the salt and cornmeal and add gradually
the hot milk. When well mixed, pour into a buttered dripping pan and
bake in a moderate oven until crisp. Serve cut in squares. The mixture
should not be more than one-fourth inch deep when poured into pan.

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