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Corn Bread

I tablespoonful sugar I tablespoonful melted beef dripping or chicken fat I egg, well beaten I cup thick sour milk teaspoonful salt Dissolve soda in hot water, put with sour milk.

Sift and mix dry materials; add egg, milk, and shortening. Bake in muffin-tins half an hour. A little sour cream, if at hand, may be substituted for some of milk. In that case omit shortening.

Cottage Cheese No. 1 Cook one pint of thick sour milk in double boiler over simmering water until it begins to whey.

Strain through fine napkin, squeeze out the whey, and add three teaspoonfuls of cream, a little salt, and white pepper. Make into small balls. This amount makes four or five.

Cottage Cheese No. 2 To three pints of thick sour milk add one pint of boiling or very hot water. Let stand half an hour, pour off water, and put curd in small bag to drain (a small salt-bag may be used). Add salt, a little soft butter, and cream if at hand.

Eggless Cookies (Plain) ½ cup butter (chicken fat or beef dripping may be substituted) I cup sugar I cup thick sour milk teaspoonful soda ½ teaspoonful cinnamon ½ teaspoonful clove