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CORN BREAD

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Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Dec 10, 1901

FromReview and Herald, Vol. 78, No. 50.

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CORN BREAD.

By Mrs. D. A. Fitch

To one quart of bread sponge add salt, and a little more sugar than for white bread. Of half and half white flour and corn meal make a rather soft dough. Knead well, and set to rise. When risen, add the yolks of two or three eggs. A trifle of flour may be required; but the dough must be very soft. Put in a tin; and when light, bake slowly but very thoroughly. If the eggs do not make richness enough, a portion of nut meal may be added. MRS. D. A. FITCH.