A pint and a half of yellow Indian meal, sifted. - A handful of wheat flour. - A quarter of a pound of fresh butter. - A quart of milk. - Four eggs. - A very small tea-spoonful of salt. Put the milk into a saucepan. Cut the butter into it. Set it over the fire and warm it till the butter is very soft, but not till it melts. Then take it off, stir it well, till all mixed, and set it away to cool. Beat four eggs very light; and when the milk is cold, stir them into it, alternately with the meal, a little at a time, of each. Add the salt. Beat the whole very hard after it is all mixed. Then butter some muffin-rings on the inside. Set them in a hot oven, or on a heated griddle; pour some of the batter into each; and bake the muffins well. Send them hot to table, continuing to bake while a fresh supply is wanted. Pull them open with your fingers, and eat them with butter, to which you may add molasses or honey. These muffins will be found excellent, and can be prepared in a very short time; for instance, in three quarters or half an hour before breakfast or tea.
This mixture may be baked in waffle-irons, as waffles. Butter them, and have on the table a glass bowl with powdered sugar and powdered cinnamon, to eat with these waffles.