Beat the eggs separately; add the melted butter to the milk; then the sugar, salt, yolks, soda (dissolved in a table-spoonful of warm water); and, lastly, the whites, flour, and corn-meal. Beat it all quickly and well together. Put it immediately in the oven, to bake half an hour.
Hoe Cake.
Pour enough scalding water, or milk, on corn-meal (salted), to make it rather moist. Let it stand an hour, or longer. Put two or three heaping table-spoonfuls on a hot griddle, greased with pork or lard. Smooth over the surface, making the cake about half an inch thick, and of round shape. When browned on one side, turn and brown it on the other. Serve very hot.
These are very nice breakfast cakes, with a savory crust.
Corn Cake (Mrs. Lackland).
Ingredients: One pint of milk, half a pint of Indian meal, four eggs, a scant table-spoonful of butter, salt, and one tea-spoonful of sugar. Pour the milk boiling on the sifted meal. When cold, add the butter (melted), the salt, the sugar, the yolks of the eggs, and, lastly, the whites, well beaten separately. Bake half an hour in a hot oven. It is very nice baked in iron or tin gem-pans, the cups an inch and a half deep.
Fried Corn Mush for Breakfast.
Many slice the mush when cold, and simply sauté it in a little hot lard. But as some cooks seem to have as great success in simple dishes as in elaborate ones, I shall consider this as at least one of the little successes taught me by a French cook. Of course, the mush is made by sprinkling the corn-meal into boiling salted water, or after the manner of Harriet Plater, given in the next receipt. It is thoroughly cooked, and made the day before wanted. When cold, it is sliced, each slice dipped in beaten eggs (salted) and bread or cracker crumbs, and fried in boiling-hot lard. One should try this, to know the superiority in the manner of cooking.
Corn Mush
is usually made by sprinkling corn-meal into well-salted boiling water (a pint of corn-meal to three pints of water), and cooking it well. But Harriet Plater (Mrs. Filley’s most skillful cook) says that corn-meal mush is much lighter, and when fried for breakfast, browns better by cooking it as follows: