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Beaten Corn Bread

3/4 cup white corn meal 3/4 cup white flour 1 teaspoon sugar 1/2 teaspoon salt 1 tablespoon butter Water Mix and sift the dry ingredients and rub the butter thoroughly into the mixture by means of a fork. Add a little water, enough to moisten the mixture throughout, but not too much, as it must be crumbly. Spread on a board, and beat thoroughly with a rolling pin or mallet, as is done with beaten biscuits, folding it over frequently to introduce air. Roll out about one-half inch thick, cut into small pieces, and bake in a moderate oven. In camp this can be baked in a hot greased pan propped up before a hot fire. When cooked there should be a layer of custard on top of the cake or small bits of custard distributed through it.

A patent beating machine is now on the market which gives the same result as a rolling-pin with a greater saving of time and muscle. Serve the bread hot with plenty of butter.