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Boiled Corn Bread

21½ cups Cornmeal, tablespoonfuls But- 2 ter, 2 tablespoonfuls. 2 even teaspoonfuls Salt, 2 or 3 Eggs, 1 heaping teaspoonful The Great brown Sugar (or "Arm & Hammer" Soda. gran.) Cook in a double boiler the above quantity of Cornmeal with sufficient water, two tablespoonfuls Butter, three tablespoonfuls Brown Sugar (or granulated) two even teaspoonfuls Salt for about ten minutes.

When this mixture is cooled off some, add two or three eggs well beaten and last, one heaping teaspoonful The Great "Arm & Hammer" Soda dissolved in one and a half tablespoonfuls of tepid water. If too stiff add sufficient sour milk. Stir all well together and bake in one or two shallow granite or iron pans for about 30 minutes in a hot oven.

You can prepare this corn-bread in a different way by mixing all the dry ingredients, not including the soda, together and adding enough sour milk, the eggs and butter to it to make a soft batter. Let stand a half hour, then add the soda dissolved in water.