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Pumpkin Bread

1½ cups white corn meal 1 cup boiling water 1 cup sour milk 1 cup baked pumpkin or squash 1 egg (well-beaten) 1 teaspoon salt 1 teaspoon (level) soda 1 teaspoon (heaping) baking powder 1 teaspoon (heaping) sugar 1 teaspoon melted butter.

Scald ½ cup meal with 1 cup boiling water. Add sour milk, baked pumpkin, beaten egg, salt, balance of cornmeal sifted twice with the soda and baking powder. Mix quickly and beat in well 1 heaping teaspoon sugar and 1 of melted butter. Stir and beat into a light batter. Pour into baking pan until it is about 1 inch in thickness. Bake quickly and serve hot. -Mrs. A. W. Fraser, Iron Springs, Alta.