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Corn Meal Muffins

The very best are made with yeast, but these are very good and can be made on shortest notice. "Whoe'er rejects them must be hard to please, And ripe for treasons, stratagems and spoils." 1 pound of white cornmeal (not quite a quart). 1 ounces of fresh butter, lard, or both mixed. 1 pint of boiling water. 1 1/2 pints of cold milk (3 cups).

Half pound of flour. Salt.

Yolks, only, of 4 eggs. 2 small teaspoonfuls of baking powder.

Put the shortening in a saucepan with the water, boil, and scald the meal with them. Add the salt, then the milk and flour alternately, then the yolks, and lastly the powder beaten in well with the wire egg-whisk. Bake in greased muffin rings, 10 or 15 minutes, in a hot oven. Serve hot. The batter must be thin to make good muffins. Make the pan hot on which the rings are placed, before filling, to prevent running under; otherwise use rings with bottoms.

In daily practice we learn short ways to work, with fewest vessels. When the object is to thoroughly scald the meal, it is not best to put the unmelted shortening with it first, but the way indicated above is good for all kinds of corn breads. The milk is necessary to give good color in baking.