Pour enough scalding water, or milk, on corn-meal (salted), to make it
rather moist. Let it stand an hour, or longer. Put two or three heaping
table-spoonfuls on a hot griddle, greased with pork or lard. Smooth
over the surface, making the cake about half an inch thick, and of round
shape. When browned on one side, turn and brown it on the other. Serve
very hot.
These are very nice breakfast cakes, with a savory crust.
CORN CAKE (_Mrs. Lackland_).
Ingredients: One pint of milk, half a pint of Indian meal, four eggs, a
scant table-spoonful of butter, salt, and one tea-spoonful of sugar.
Pour the milk boiling on the _sifted_ meal. When cold, add the butter
(melted), the salt, the sugar, the yolks of the eggs, and, lastly, the
whites, well beaten separately. Bake half an hour in a hot oven. It is
very nice baked in iron or tin gem-pans, the cups an inch and a half
deep.