LUM AND ABNER'S SPECIAL
CHOCOLATE MALTED MILK
CAKE

Cream up half a cup of butter, add to it 1 cup of sugar and one cup of Horlick's Malted Milk and a half cup of cocoa. Cream well, and add three well beaten eggs. That's the first part of the job.

Then--sift together 2 cups of cake flour, a teaspoon of salt, 2 1/2 teaspoons of baking powder and a fourth of a cup of sugar. That's the second part.

Then--add the dry mixture to the first mixture, meantime moistening it with 3/4 cup of milk. Pour out into well greased pans and bake it for 30 minutes in an oven 350 degrees hot.

CRACKLIN' BREAD

2 cupfuls white corn meal

Cold water--enough to make a thick batter

 1/2 teaspoon salt

1 cup cracklins--broken up small

Sift corn meal and salt, mix in water and then crackling. Drop with a ladlespoon on a hot griddle and cook 'em till they're golden brown.

How to
Cook What
by
Elizabeth Peabody

HOE CAKE

4 cupfuls white corn meal 1 teaspoon salt Boiling water

Mix the salt and meal, adding boiling water to make a stiff batter. Take a spoonfull of the batter and mold it into a cake with your hands. Cakes should be cooked on a hot oak plank in front of an open fire, but can be baked on a griddle. Turn cakes over when one side is done. Pull em apart, butter 'em and serve real hot.

CORN BREAD

4 cups water milled corn meal

1 teaspoon salt

2 tablespoons molasses

 3 cups buttermilk

2 teaspoons soda

2 eggs, beaten

Mix and sift all the dry things together, add the buttermilk and molasses slowly; add the beaten eggs and beat up the whole batter with a big wooden spoon for a couple of minutes. Put in two pans and bake--about a half hour in a moderate oven is plenty.

FRIED CHICKEN

Several pieces of dressed chicken

Sprig of thyme, parsley and sage

 Strip of fat salt pork

Flour, salt and pepper

Cut up young birds. They ought to be plump and not over six months old. Put the pan on the fire, and try out the piece of salt pork. Meantime, season the chicken with salt and pepper and roll it in flour. Take what's left of the pork out of the pan and put in the chicken. Fry the birds fast until outsides are brown. Then slow up the heat, put in the leaves of parsley, sage and thyme, put a tight cover on the pan and let it cook slow for about 20 minutes. Serve it with corn bread or cracklin" bread and honey.

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