CORN-MUFFINS
1¼ cupfuls of white flour,
1¼ cupfuls of yellow meal,
½ cupful of sugar,
2 cupfuls of milk,
2 tablespoonfuls of butter,
½ tablespoonful of salt,
2 teaspoonfuls of baking-powder,
2 eggs.
Put a cupful of milk in a saucepan on the fire and let it come to the scalding-point, then stir in the cornmeal, and continue to stir until the meal is thoroughly expanded. If a coarse meal is used, it should cook for a few minutes to destroy the grainy texture. Remove the meal from, the fire and stir into it the butter and the sugar. Let it stand until cool, then add the rest of the milk, the eggs, which have been beaten (yolks and whites together), the salt, and lastly the flour, which has been thoroughly mixed with the baking-powder by sifting. Stir the mixture to smoothness and turn it into well-buttered gem-pans. Bake in a moderate oven for about forty-five minutes.
cornmeal should be thoroughly cooked, and the baking can be continued until the muffins draw away from the sides of the pans. The baking should be slow at first, so the muffins will rise evenly, giving a flat top. This quantity of mixture will make one dozen large muffins.
The receipt may be modified by using less sugar or less butter, or by changing the proportions of meal and flour.
NO. 208. CHEESE-CRACKERS.