1 egg

1 cup flour

1/3 cup cornmeal 1/4 cup sugar

2 teaspoonfuls baking powder

1/2 teaspoonful salt 1 tablespoonful melted butter 3/4 cup milk Butter or lard for greasing pan

Measuring cup Teaspoon Baking tin Egg-beater Mixing bowl Tablespoon Flour sifter

Measure 1 cupful of white flour and 1/3 of a cup of yellow cornmeal.

Be sure your flour and meal are sifted before you measure them.

Add 1/4 cup of granulated sugar, 2 teaspoon-fuls of baking powder and 1/2 teaspoonful of salt.

Mix them up well with a spoon, or sift them once more all together.

Get your baking tin and grease it carefully. Be sure that your oven is all right.

Break an egg into a bowl and beat it with an egg-beater.

Mix it in with the dry things.

Then add about 3/4 cup of milk, and 1 table-spoonful of melted butter.

You may need more milk, you may need less. You want enough to moisten the flour so that it will form a dough that you can drop into the pan.

Mix the milk in as fast as you can, but thor-oughly, so that your dough will be smooth.

Pour into the buttered tin and bake in a mod-erate oven.

It is better to have a shallow pan; your dough should be only about 1 inch thick before it is cooked.

Bake it about 20 minutes or until it is brown.

Use straw test.

Do not open the oven door for at least ten minutes after your pan is in the oven.