Corn Bread Recipe
Scald 1 quart of Indian meal with one quart of boiling water; when cooked, add one pint of Graham flour, 1 pint of wheat flour, half cupful of yeast, half cupful of molasses, 1 teaspoonful of salt, 1 tablespoonful of shortening. Dissolve and fill the cup half full with warm water. Make it as thick as can be stirred with a spoon. Bake in a milk pan or deep dish, letting it rise first.