Corn Muffins.
3 eggs, beaten light.
1 pint of buttermilk (if very sour, use less).
1 teacup of cream or milk.
1 small teaspoonful of soda.
Lard or butter size of an egg.
Meal enough to make the batter of the consistency of pound-cake batter.—Mrs. I.
Corn Meal Waffles.
One pint of corn meal scalded. While hot add to it, two tablespoonfuls of lard or butter, three well beaten eggs, a cup of boiled rice, a pint of flour, a teaspoonful of salt. Thin to the proper consistency with milk.—Mrs. Dr. S.
St. Nicholas' Pone.