3 cups white Indian meal.

3 table-spoonfuls yeast.

1 cup flour.

1 quart scalding milk.

3 eggs, beaten to a froth, yolks and whites apart.

1 table-spoonful white sugar.

1 table-spoonful lard.

1 table-spoonful butter.

1 teaspoonful salt.

Pour the milk boiling hot upon the meal; stir well and leave until nearly cold. Then beat in gradually the yeast, sugar and flour, and set in a moderately warm place. It should be light enough in five or six hours. Melt, without overheating, the butter and lard; stir into the batter, with the salt, lastly the beaten eggs. Beat all together three minutes; put in greased muffin-rings; let these rise on the hearth for a quarter of an hour, with a cloth thrown lightly over them. Bake about twenty minutes in a quick, steady oven, or until they are of a light golden-brown.

Send at once to table, and in eating them, break, not cut them open.