Scald the milk--that is, let it boil up just once--and pour it over the corn-meal. Let this cool while you are separating and beating the eggs; let these wait while you mix the corn-meal, the butter, salt, baking-powder, and sugar, and then the yolks; add the whites last, very lightly. Bake in a buttered biscuit-tin in a hot oven for about half an hour. Because grandmother's corn bread was a little old-fashioned, Margaret's Other Aunt put in another recipe, which made a corn bread quite like cake, and most delicious. Perfect Corn Bread 1 large cup of yellow corn-meal. 1 small cup of flour. 1/2 cup of sugar. 2 eggs. 2 teaspoonfuls of baking-powder. 3 tablespoonfuls of butter. 1 teaspoonful of salt. Flour to a thin batter. Mix the sugar and butter and rub to a cream; add the yolks of the eggs, well beaten, and then half a cup of milk; then put in the baking-powder mixed in the flour and the salt, and then part of the corn-meal, and a little more milk; next fold in the beaten whites of the eggs, and if it still is not like ``a thin batter,'' put in a little more milk. Then bake in a buttered biscuit-tin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup. Popovers Put the muffin-tins or iron gem-pans in the oven to get very hot, while you mix these popovers. 2 eggs. 2 cups of milk. 2 cups of flour. 1 small teaspoonful of salt. Beat the eggs very lightly without separating them. Pour the milk in and beat again. Sift the salt and flour together, pour over the eggs and milk into it, and beat quickly with a spoon till it is foamy. Strain through a wire sieve, and take the hot pans out of the oven and fill each one-half full; bake just twenty-five minutes. Cooking-school Muffins 2 cups sifted flour. 2 teaspoonfuls baking-powder. 1/2 teaspoonful of salt. 1 cup of milk. 2 eggs. 1 large teaspoonful of melted butter. Mix the flour, salt, and baking-powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin-tins hot, pour in the batter, and bake fifteen or twenty minutes. These must be eaten at once or they will fall. There was one little recipe in Margaret's book which she thought must be meant for the smallest girl who ever tried to cook, it was so easy. But the little muffins were good enough for grown people to like. This was it: Barneys 4 cups of whole wheat flour. 3 teaspoonfuls of baking-powder. 1 teaspoonful of salt. Enough water to make it seem like cake batter. Drop with a spoon into hot buttered muffin-pans, and bake in a hot oven about fifteen minutes. Bridget had to show Margaret what was meant by a ``cake batter,'' but after she had seen once just how thick that was, she could always tell in a minute when she had put in water enough. Griddle-cakes 2 eggs. 1 cup of milk. 1 1/2 cups flour. 2 teaspoonfuls of baking-powder. 1/2 teaspoonful of salt.