Corn Bread

Put four ounces of butter into a tin basin; work it to a cream with four ounces of sugar, add a pinch of salt and four eggs singly, also a gill of milk; now sift in one pound of corn flour and half a pound of ordinary flour into which has been previously added two coffeespoonfuls of baking-powder, and add another gill of milk to finish. Butter some corn-bread molds, fill them three-quarters full with the preparation, lay them on baking-sheets and set them in a hot oven to bake for twelve to fifteen minutes; unmold them as quickly as they are done and removed.