Put one pint of white cornmeal into a bowl, put in the center a tablespoonful of shortening, and pour over sufficient boiling water to just wet the meal; it must not be too moist. Cover and let it stand until cool. Beat one egg, without separating, until light, add six tablespoonfuls of milk, and stir them thoroughly into the meal. Drop by tablespoonfuls on a greased shallow baking pan, and bake in a moderately quick oven a half hour.

The batter must be sufficiently thick to keep the shape of the spoon when dropped in the pan.