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Bread, Indian Corn

Mix half a pint of white Indian meal, coarsely ground, with one pint of fresh milk, one egg, and a pinch of salt. Get ready a tin of, say four inches diameter at the bottom, and three inches deep, grease it well, and pour in the batter, which should only half fill the dish. Bake in a tolerably quick oven and serve very hot, on a white d'oyley, or, if preferred, halve it and butter it. Time, thirty to forty minutes. Probable cost, 6d. Sufficient for three or four persons.