LOUISIANA CORN BREAD

Place in a mixing bowl One cup of cornmeal, One and one-quarter cups of flour, One teaspoon of salt, Five level teaspoons of baking powder, Two tablespoons of shortening, Four tablespoons of syrup, One egg, One and one-half cups of milk. Beat hard to mix and then pour into well-greased square pans. Bake for thirty-five minutes in a hot oven.

HOW TO COOK CORN BEEF

Wash the beef in cold water and then place in a saucepan and cover with cold water. Bring to a boil and turn into a colander, and let cold water run on the meat. Place a saucepan on the stove and fill with boiling water, and add One carrot, cut in dice, Two onions, with one clove stuck in each onion, One bay leaf and, The meat. Bring to a boil and cook slowly, allowing the meat to cook thirty minutes to start and then twenty minutes to the pound, gross weight. Then remove the saucepan from the fire when the meat is cooked and allow the meat to cool in the liquid, with the lid removed. When cool, remove and place at once in the ice box. Serve cold. Mutton may be corned like beef. The shoulder makes a delicious economical cut. Have the butcher bone the meat, but do not roll. Put in a pickle for six days. Remove and wash and then tie securely, and cook in the same manner as for corned beef.

CREAM OF CORN, SUPREME

Use a corn scraper and then score and scrape the pulp from four large ears of corn, and rub through a sieve into a saucepan. Now add Four cups of milk, Six tablespoons of flour, One tablespoon of grated onion. Stir to dissolve and then bring to a boil and cook slowly for five minutes. Season to taste and add One tablespoon of butter, One tablespoon of finely minced parsley.

CORNMEAL SAUSAGES

Place in a saucepan One and one-half cups of boiling water, One cup of finely chopped onion, One cup of finely chopped left-over meat, One teaspoon of salt, One teaspoon of white pepper, One-half teaspoon of poultry seasoning, Two-thirds cup of cornmeal. Stir well to prevent lumping and cook slowly for one-half hour. Turn into a bowl and let cool. Form into sausages, then roll in flour and brown in hot fat. Serve with brown gravy, cream or tomato sauce.

CORNMEAL GRIDDLE CAKES

Scald one cup of cornmeal with two cups of boiling water, and then let cool. Now add One and one-half cupfuls water, 80 degrees Fahrenheit, Three tablespoonfuls of syrup, One teaspoonful of salt, One-quarter yeast cake, Two cupfuls flour, One-quarter teaspoonful baking soda. Beat hard and then let rise overnight; then prepare as for buckwheat cakes. Modern methods have eliminated the yeast and substituted baking powder, thus making a quicker mix. To prepare buckwheat cakes with baking powder, prepare a blend of flour as follows: Two pounds of buckwheat, One pound of wheat flour, One cupful cornmeal, One ounce of salt, Three ounces of baking powder, One-quarter ounce baking soda. Sift three times to mix and then place in a dry container and use as required.

CORN RELISH

Place in a preserving kettle One can of shoepeg corn, One quart of cooked string beans, One quart of cooked lima beans, Eight green peppers, cut in small pieces, One small head of cabbage, shredded fine, One ounce of mustard seed. Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl One cup of flour, One-half cup of yellow mustard, One-half cup of salt, One-half cup of sugar, One ounce of paprika, Two cups of vinegar. Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.

CORN PUDDING

Place in a mixing bowl One can of crushed corn, One cup of prepared bread, Two eggs, One-half cup of milk, One onion, grated, Four tablespoons of finely minced parsley, Two teaspoons of salt, One teaspoon of paprika. Mix well and then pour in the prepared custard cups. Set cups in a pan of warm water and bake for thirty-five minutes in a moderate oven. To prepare the bread: Soak the stale bread in hot water and place in cloth and squeeze dry. To prepare the cups: Grease well and then dust with bread crumbs.