Be sure to use te whole kernel type of canned corn or cooked corn cut from the cob, when in the market.  Sift one and one-half cups clour, three teaspoons baking powder, one tablespoon sugar and one teaspoon salt.  Blent one egg lightly beaten, one-half cup milk or one quarter cup evaporated milk and one quarter cup water, one twelve ounce can whole-kernel corn, drained, and two tablespoons liquid shortening.  Cut two strips bacon in large dice.  Quickly blend the dry and liquid mixtures, turn in well-greased heated cast-iron cornstick pans or in muffin tins and top with or two pieces of bacon.   Bake ten to twelve minutes in a hot over (450 degrees).  Twelve sticks or muffins.

Mrs. Hugh Craggs