Home › The World's Kitchen › Cornmeal Dodgers

Cornmeal Dodgers

Place a pint of milk in a saucepan with three saltspoons salt, set on fire, and as soon as it comes to a boil dredge in half pound Indian cornmeal, briskly mixing while adding, then let boil six minutes, lightly stirring at the bottom once in a while. Add one ounce butter, one egg yolk and half saltspoon grated nutmeg, sharply mix for one minute, remove, drop the preparation in a dish and let cool off. Divide the batter into twelve even parts, give them oval-shape forms, place in a lightly buttered baking sheet, lightly baste with a little melted butter and set in a slack oven for twenty minutes. Remove, split them open without detaching, spread a little good butter into each, dress on a dish enveloped in a napkin and serve.