Mush Bread
Make a thin mush of corn meal and milk (or hot water, if milk is scaree). Cook till perfectly done, stirring all the time to keep it smooth. Then add a good lump of butter; and, after it cools a little, two eggs, one at a time. Beat in a very small pinch of soda and a little salt.
Butter a yellow dish and bake slowly till brown.--Mrs. C. L. T.