Corn Bread Recipe

From MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady Manager.
One pint sifted corn meal; one pint buttermilk (or other sour milk or
cream); two eggs, beaten separately; tablespoonful of butter and lard
(half and half); little salt, and scant teaspoonful baking soda. Pour
the buttermilk into the sifted corn meal, stirring until smooth,
retaining a small quantity (half teacupful) of buttermilk to dissolve
soda; add yolks of eggs, well beaten; then soda, having dissolved the
same in the retained buttermilk, mixing well, while it effervesces;
then lard and butter, either melted or cut into shreds; lastly, white
of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.

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