NEW ENGLAND CORN DODGERS
Two cupfuls of white corn-meal, two pinches of salt, and a teaspoonful of sugar sifted together. Dampen with boiling water and thin with cold milk to a batter which will keep its shape on a griddle. Butter the griddle and drop the batter on by spoonfuls. Put dots of butter on each dodger, and when crisp and brown on one side turn and brown on the other. Keep hot in the oven a few minutes before serving.
CORN DODGERS—III
Mix a teaspoonful of salt with two cupfuls of corn-meal. Pour over it enough boiling water to moisten and let stand ten minutes. Add three eggs, beaten separately, one cupful of milk, and a teaspoonful of baking powder. Thin with more milk if necessary and bake on a buttered griddle. Ham or bacon fat may be used in place of butter.
SOUTHERN HOECAKES
Add a teaspoonful of salt and a heaping teaspoonful of baking powder to one cupful and a third of corn-meal. Beat the yolks of two eggs until light, add a cupful of milk and beat hard for a few moments, then add the whites of the eggs beaten to a stiff froth. Put a tablespoonful of lard into a spider and drop in the batter by spoonfuls, turning when done on one side. Serve very hot.
CORN BREAD—II
One cupful of corn-meal, a teaspoonful each of salt and baking powder, a tablespoonful of butter or lard, melted, three eggs and a cupful and a half of milk. Mix the salt with the meal, beat the eggs, mix with the milk and pour over the meal, then sift in the baking powder, beat hard, and add the melted butter last. Pour into a baking-pan and bake in a hot oven.
CORN MUFFINS—III
One cupful of corn-meal, two cupfuls of buttermilk, a pinch of salt, one teaspoonful of soda, one egg, and a tablespoonful of melted lard. Beat the eggs, add the soda to the milk and lard, then mix with the meal. Bake in hot buttered muffin-rings filled half full.