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Cornmeal Butter Cakes

Place one pound of cornmeal in a basin with one-half pound of wheat-flour, one teaspoonful of baking-powder and one pinch of salt. Stir slowly into the above ingredients one quart of milk, or milk reduced with water, and then add one teacupful of melted lard. When well mixed and smooth, spread the mixture out on iron plates in thin cakes and cook them over a slow fire. When done on one side, turn and cook the other. These cakes are very palatable when served hot.