One pound of cornmeal well sifted, mixed with boiling water or milk to the consistency of a moderate batter; then beat 4 eggs, putting the yolks in the batter, and the whites must be beaten up to a froth and put in just before baking; salt to taste; put in a baking-pan and bake quickly in a hot oven; a tablespoonful of butter or lard is also mixed with the meal.
No. 256.
FRENCH MUFFINS.
One and a half pints flour, 1 cupful honey, ½ teaspoonful salt, 2 teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 eggs, and little over ½ pint of milk or thin cream. Sift together the flour, salt, and powder; rub in the butter, cold; add the beaten eggs, milk or thin cream, and honey. Mix smoothly into a batter as for pound cake; about half fill sponge-cake tins, cold and carefully greased, and bake in good, steady oven 7 or 8 minutes.
No. 257.
BOSTON BROWN BREAD.
One half pint of flour, 1 pint cornmeal, ½ pint rye flour, 2 potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 teaspoonfuls baking-powder, ½ pint water. Sift the flour, cornmeal, rye flour, sugar, salt, and powder together. Peel, wash, and well boil two mealy potatoes; rub them through a sieve, thinning with water. When cold, use it to mix the flour, etc., into a batter like cake. Pour it into a greased mould, with a cover; place it in a saucepan half full of boiling water, when the loaf will simmer 1 hour without letting the water get into it. Remove, then take off the cover, and finish cooking it by baking in a fairly hot oven 30 minutes.
No. 258.
APPLE POT-PIE.
Fourteen apples peeled, cored, and sliced; 1½ pints flour, 1 teaspoonful baking-powder, 1 cupful sugar, ½ cupful butter, 1 cupful milk, large pinch of salt. Sift the flour with the powder and salt; rub in the butter, cold; add the milk, and mix into a dough as for tea-biscuits; with it line a shallow stewpan to within two inches of the bottom. Pour in 1½ cupfuls water, the apples and sugar; wet the edges, and cover with the rest of the dough; then place it in a moderate oven till the apples are cooked; then remove it from the oven; cut the top crust in four equal parts; dish the apples; lay on them the pieces of side crust cut in diamonds, and the pieces of top crust on a plate. Serve with cream.
No. 259.
OATMEAL CRACKNELS.
One and a half pints fine oatmeal, ½ pint Graham flour, 1 teaspoonful salt, 1 teaspoonful baking-powder, 1 pint of milk. Mix oatmeal and milk; let it stand, to swell, 5 hours in a cold place. Sift together the Graham flour, salt, and powder. Add it to the oatmeal; mix into a smooth dough. Flour the board with cornmeal; turn out dough, and roll ¼ inch thick; cut it out with cutter; lay them on greased baking tins; wash over with milk, and bake 10 minutes in moderate oven.