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Old-Fashioned Crackling Bread

Sift one quart of fine cornmeal, add one teaspoonful of salt, one pint of flour and one large cup of cracklings (the residue from tired out leaf lard), chopped fine. Beat two eggs, add one pint of milk and stir into the dry mixture, adding sufficient milk to make a very thick drop batter. Stir in three teaspoonfuls of baking powder, pour in well greased shallow pans and bake in a hot oven about half an hour.