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Corn Bread

Scald the desired amount of white cornmeal and mix with it an egg and two tablespoonfuls of melted lard to each breakfast cupful of meal used and a little milk or cold water, with an equal quantity of hot water, a teaspoonful of baking-powder and a little salt, beat all together thoroughly; pour this batter into a hot, ungreased pan and bake for half an hour quickly.