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Corn Muffins with Dates

1 cup white corn-meal

1 cup flour

2 tablespoons brown sugar

4 teaspoons baking-powder

1 teaspoon salt

1 egg

2 tablespoons shortening

½ cup chopped dates

1¼ cups milk

Mix the corn-meal, sugar, salt and melted shortening. Scald the milk, pour it over the mixture, and let it stand until the meal swells. When cool, add the flour sifted with the baking-powder, the well-beaten egg and the dates. Beat thoroughly, and bake in greased muffin-tins in a hot oven (400°-425° F.).