Breakfast, Luncheon and Tea

by Marion Harland

2 scant cups white “corn flour.”

½ cup wheat flour.

1 scant cup powdered sugar.

A little salt.

4 eggs—beaten light.

1 table-spoonful butter.

½ teaspoonful of soda, dissolved in hot water.

1 teaspoonful cream of tartar, sifted into flour.

½ teaspoonful mixed cinnamon and nutmeg.

Boil the milk, and stir into it the meal, flour and salt. Boil fifteen minutes, stirring well up from the bottom. Put in the butter and beat hard in a bowl for three minutes. When cold, put in the eggs whipped light with the sugar, the seasoning and soda. Whip up very faithfully; bake in greased cups in a steady oven.