Sift three pints of yellow Indian meal, and put one-half into a pan and scald it. Add a good piece of butter. Beat six eggs, whites and yolks separately. The yolks must be beaten till they become very thick and smooth, and the whites till they are a stiff froth that stands alone. When the scalded meal is cold, mix it into a batter with the beaten yolk of egg, the remainder of the meal, a salt-spoonful of salt, and, if necessary, a little water. The batter must be quite thick. At the last, stir in, lightly and slowly, the beaten white of egg. Grease your muffin rings, and set them in an oven of the proper heat; put in the batter immediately, as standing will injure it.
Send them to table hot; pull them open, and eat them with butter.