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Cornmeal Circles

Do not allow left-over cornmeal mush to get perfectly cold before molding it. Beat it well, so that it will be perfectly smooth, and pour it into bakingpowder tins, or half an inch deep in a flat pan, first moistening the tin with cold water. When ready to use cut in circles half an inch thick. If molded in a flat sheet use a biscuit cutter. Roll in milk, then very lightly in flour. Heat a little butter or bacon fat on a baking-tin until it bubbles, lay the circles on this, and brown lightly in a very hot oven. These make a good garnish for a meat dish, or may be served with maple syrup for breakfast or lunch.