2 cupfuls of flour. 1½ cupfuls of cornmeal (yellow or white). ½ cupful of sugar. 1 saltspoonful of salt.
3 teaspoonfuls of baking powder.
1 2/3 cupfuls of milk.
1 tablespoonful of butter or lard melted.
Mix the flour, meal, salt, and baking-powder together thoroughly. Beat together the eggs and sugar; add the butter, then the flour mixture, and lastly mix in quickly the milk and turn into a flat pan to bake. Sour milk can be used instead of sweet milk, in which case a teaspoonful of soda dissolved in a quarter of a cupful of hot water is used, and baking-powder is omitted.
1 cupful of fine cornmeal sifted. 1½ cupfuls of milk.
1 tablespoonful of butter. 1 teaspoonful of baking-powder.
1 teaspoonful of sugar.
Scald the milk' and pour it onto the sifted meal. Let it cool, then add the melted butter, salt, sugar, baking-powder, and yolks of the eggs. Stir it quickly and thoroughly together, and lastly fold in the whites of the eggs beaten to a stiff froth. Bake in a flat pan in a hot oven for thirty minutes.
2 cupfuls of milk. 2 cupfuls of flour.
2 eggs (whites and yolks beaten separately).
1 teaspoonful of salt.
Mix the salt with the flour. Mix the beaten yolks with the milk, and add them slowly to the flour to make a smooth batter. Lastly fold in the whipped whites. Put the batter at once into hot greased gem-pans, filling them half full, and put into a hot oven for thirty minutes. Serve at once, as they fall as soon as the heat is lost.