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Corn Bread.

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Take 4 ounces yellow corn meal, 6 ounces pure flour, 4 ounces sugar and mix well together, add 3 whole well beaten eggs, 1 ounce baking powder, a pinch of salt, mix with cold milk into light dough, roll out quickly, and bake in quick oven about fifteen or 20 minutes.

Mrs. John Gregg.

Flint Hills Cook Book

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