Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated sugar, and 1 cup of milk; mix ½ cup of white flour, 1 cup of yellow corn meal, and 3 teaspoons of baking powder, and sift these into the milk, stirring constantly. The batter should be thin enough to spread readily when poured into the inch-deep baking pan. Just before pouring in the batter put 1 tablespoon of butter in the baking tin and when it melts, stir the batter into it; this is the secret of crisp brown bottom crust and was learned from an old negro cook. Bake twenty minutes to half an hour or until tinged with brown.
SOUTHERN RICE MUFFINS
With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1½ cups of flour, 1 tablespoon of sugar, ½ teaspoon of salt, and 1 heaping teaspoon of baking powder. After mixing well add the well-beaten whites of the eggs, pour into hot buttered gem pans, and bake in a quick oven from twenty to twenty-five minutes.
RICE GRIDDLECAKES
Mix well together 2 eggs, 2 cups of milk, ½ teaspoon of salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder, and 1½ cups of boiled rice. Bake on a hot buttered griddle, browning both sides.
CORN CAKES
In 1½ cups of sour milk put 1 teaspoon of soda, 1 beaten egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 scant ½ cup of white flour, and thicken with enough yellow corn meal to make a thin batter. Fry a golden brown on a hot buttered griddle.