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Cornmeal Muffins

One-quarter pound wheat flour, half pound cornmeal, half ounce powdered sugar, half ounce good butter, half pint cold milk, half ounce baking powder, half teaspoon salt and one whole raw egg.

Place all these articles in a basin and carefully mix with the hand until thoroughly thickened, which will require about six minutes. Lightly butter the interior of six oval corn-bread or muffin moulds. Place the preparation into the moulds up to three-quarters of their height. Lay them on a baking tin and bake in the hot oven for twenty minutes. Remove, dress on a hot dish with a folded napkin and serve.