Corn Muffins (from the South).
One pint of sifted meal, and half a teaspoonful of salt.
Two tablespoonfuls of melted lard.
A teaspoonful of saleratus, in two great spoonfuls of hot water.
Wet the above with sour milk, as thick as for mush or hasty pudding, and bake in buttered rings on a buttered tin.
Corn Griddle Cakes with Eggs.
Turn one quart of boiling milk, or water, on to a pint of Indian meal.
When lukewarm, add three tablespoonfuls of flour, three eggs well beaten, and a teaspoonful of salt. Bake on a griddle.
Sachem’s Head Corn Cake.
One quart sifted Indian meal, and a teaspoonful of salt.