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Kentucky Corn Bread

(Bread, Biscuits, Rolls And Pastr) - (The Community Cook Book)

One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this

enough cornmeal to make a batter not stiff. Use meal of medium

fineness--not the very fine sold in most groceries. Beat well; add last

one level teaspoonful soda dissolved in a little water. Allow a

tablespoonful of lard to become very hot in baking pan; pour into the

batter, stir, and turn into pan. Bake until cooked through.

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