NEW ENGLAND- NUT BREAD

One-half c. sugar, 1/2 c. milk, 4 c. flour, 6 t. baking powder, 2 t. salt, 1 c. chopped walnuts. Mix ingredients and allow to stand 20 minutes. Bake in a moderate oven 3/4 of an hour. Sufficient for 1 medium sized loaf.

NEW ENGLAND CORN MUFFINS

One c. cornmeal, 3/4 c. flour, 3 t. baking powder, I t. salt, 1/4 c. molasses, 2 tb. sugar, 1 c. milk, 1 egg, 1 tb. melted butter. Sift together the cornmeal, flour, baking powder, sugar (if used) and salt. Mix thoroughly milk and molasses (if used in place of sugar). Add to dry ingredients slowly, then add egg and melted butter. Bake in muffin tins 25 minutes. Sufficient for 12 muffins.

NEW ENGLAND GINGERBREAD

One c. molasses, 1 tb. lard (large) melted, 3 tb. water, salt, 1 t. soda, I t. ginger, flour to pat out as soft as can be handled. Mix in the order given, spread a little milk over the top to make the gingerbread shine, score if you like, and bake in a rather quick oven"-about 350 to 400 degrees.

BAKED NEW ENGLAND INDIAN MEAL PUDDING

Two c. milk, 4 tb. (heaping) cornmeal, 1 c. cold water, 1/2 C. sugar, 1/2 C. molasses, 1/2 t. salt, 2 beaten eggs, 1/2 t. ginger, 1 t. cinnamon. Scald the milk in double boiler. Then add the yellow cornmeal which has been mixed with the cup of cold water. Stir wet meal into the hot milk, stirring until meal is thick like mush; add to this the sugar, molasses, salt, eggs, ginger and cinnamon. When baked 1/2 hour pour into the pudding 1 c. cold milk. Bake 2 hours longer. Serve warm with whipped cream; raisins may be added if so desired. The genuine Indian pudding is of curds and whey. If your finished pudding is too moist be not alarmed, for the dish is true to the historic corn meal of the Indian days.

NEW YORK HOT CROSS BUNS

One c. milk (scalded), 1/4 c. sugar, 1/2 yeast cake dissolved in 1/4 c. lukewarm water, 1/4 t. cinnamon, 3 c. flour, 2 tb. butter, 1/2 t. salt, 1 egg, 1/4 c. raisins or currants. Add butter, sugar and salt to the milk. When lukewarm, add dissolved yeast cake, cinnamon, flour and well beaten egg. When thoroughly mixed add raisins (which have been seeded and quartered), cover and let rise over night. Then shape into forms of large biscuits, place in pun 1 inch apart, let rise, brush over with beaten egg and bake 20 minutes. Cool, and with white icing make a cross on top of each bun.

SOUTHERN- VIRGINIA SPOON BREAD

One pt. of sweet milk, l c. corn meal, 2 eggs (beaten), 1 t. salt, 2 tb. butter, 1 pt. of boiling water. Make a mush with the water and meal (salt), cook 5 minutes. Beat the butter and half of the cold milk into the mush, add eggs, beat well, add rest of milk slowly. Put in well buttered dish, bake 1/2 hour in hot oven. Serve in baking dish at once.

BUTTERMILK BISCUITS FROM VIRGINIA

Three and one-fourth c. flour, 1/2 C. lard, 1 heaping t. baking powder, 1 c. buttermilk, 1/2 t. soda, ]/2 t. salt. Sift baking powder and salt with flour. Dissolve soda in buttermilk. Cut lard into flour with 2 knives until as fine as meal. Pour in the buttermilk and mix lightly, taking care not to work too much. Roll out and cut and bake in a hot oven.

SOUTHERN CORN DODGERS

One qt. cornmeal, 1 pt. cracklings, 1 t. salt, boiling water. Mix the cornmeal and salt. Pour over this mixture enough boiling water to moisten, but not enough to make a mush. When this has cooled work in cracklings with the fingers, form into cakes about 4 inches long, 2 inches wide and 1 inch thick. Bake 30 minutes. This should be eaten very hot and without butter.

MISSISSIPPI PECAN MUFFINS

One-third c. sugar, 4 tb. shortening, 21/2 c. flour, 1/2 t. salt, 3 t. baking powder, 3 tb. cornmeal, 1 c. milk, 1/2 C. finely chopped pecan nuts. Cream the sugar and shortening together, add the yolks of the eggs and beat well. Sift together the flour, salt, baking powder and cornmeal and add to the first mixture alternated with the milk. Beat until smooth, then fold in the chopped nuts and the whites of the eggs beaten stiff. Bake in well greased muffin pans about 25 minutes, in a hot oven.