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Suggestions for Corn Bread

If milk is very thick and curdy you can use little more The Great "Arm & Hammer" Soda than what the formula calls for. But add the extra amount to the milk first.

A hot oven is necessary for all corn-breads.

Also do not use too deep pans; if the loaves are too thick they will not bake well.

Of course, the amount of soda must also be regulated according to the acidity of the milk. Now, if the milk is very sour, which means quite old and thick, one of the principal rules is:- Break up all lumps or curd in the milk first and then strain through a collander or coarse sieve, the same as you do with pot cheese for cheese cake.

If you have too large lumps in your milk, the Soda cannot act on all the acid to neutralize the same in time to do any good.