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Corn-Meal Muffins

1 cup corn-meal

1 cup milk

1 cup flour

1 egg

½ teaspoon salt

2 tablespoons shortening

4 teaspoons baking-powder

Mix and sift the corn-meal, flour, salt and baking-powder. Add the milk gradually, then the well-beaten egg, and melted fat. Bake in well-greased muffin-pans in a hot oven (400°-425° F.).