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Cornmeal Crackers

Put two pounds of cornmeal into a basin and work in four tablespoonfuls of warmed fat or butter; then mix in one pound of sugar, pour in gradually one breakfast cupful of milk, and add enough wheat-flour to form a stiff dough. After kneading it well, allow it to stand for two or three hours in a warm place. Take up small pieces of the dough about the size of a walnut, shape them like shells, brown them in boiling fat, and serve on a dish with a folded napkin, or ornamental paper.