CORN MUFFINS
Make as Oatmeal Gems and bake in muffin-tins.
CORN MUFFINS—II
Mix one cupful of corn-meal with one cupful of boiling water, spread with butter, and let stand over night. In the morning, mix with one tablespoonful of sugar, two eggs, well beaten, three quarters of a cupful of sour milk, and one cupful of flour, sifted in with half a teaspoonful each of salt and soda. Bake half an hour in buttered muffin-rings.
CORN BREAD
Two heaping cupfuls of corn-meal, one cupful of flour, three eggs beaten separately, one tablespoonful of melted lard, two of sugar, two and a half cupfuls of milk, one teaspoonful of salt, and two of baking powder. Sift the dry materials into the milk, eggs, and shortening. Beat thoroughly, and bake half an hour in a buttered tin.
JOHNNY CAKE
One cupful of sweet milk, one cupful of buttermilk, one teaspoonful of salt, one of soda, and one tablespoonful of melted butter. Add enough corn-meal to roll into a sheet half an inch thick. Lay on a buttered baking-pan and bake till brown and crisp, basting occasionally with melted butter meanwhile. Break instead of cutting, and serve hot.
CORN DODGERS
Pour two cupfuls of boiling water over two cupfuls of corn-meal. Add a pinch of salt and drop by spoonfuls in a well-buttered shallow pan. Dot with butter and bake till crisp and brown, or bake on a griddle.