Margaret Brown's French Cookery Book

for pancakes; beat it up well--it must not be lumpy; put a dish under the meat and let the drippings drop into it till it is quite hot and well greased, then pour in the batter; when the upper surface is brown and set, then turn it over that both sides may brown alike. If you wish it to cut firm and the pudding an inch thick, it will take two hours at a good fire. No. 255. CORN BREAD. One pound of cornmeal well sifted, mixed with boiling water or milk to the consistency of a moderate batter; then beat 4 eggs, putting the yolks in the batter, and the whites must be beaten up to a froth and put in just before baking; salt to taste; put in a baking-pan and bake quickly in a hot oven; a tablespoonful of butter or lard is also mixed with the meal. No. 256. FRENCH MUFFINS. One and a half pints flour, 1 cupful honey, 1/2 teaspoonful salt, 2 teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 eggs, and little over 1/2 pint of milk or thin cream. Sift together the flour, salt, and powder; rub in the butter, cold; add the beaten eggs, milk or thin cream, and honey. Mix smoothly into a batter as for pound cake; about half fill sponge-cake tins, cold and carefully greased, and bake in good, steady oven 7 or 8 minutes. No. 257. BOSTON BROWN BREAD. One half pint of flour, 1 pint cornmeal, 1/2 pint rye flour, 2 potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 teaspoonfuls baking-powder, 1/2 pint water. Sift the flour, cornmeal, rye flour, sugar, salt, and powder together. Peel, wash, and well boil two mealy potatoes; rub them through a sieve, thinning with water. When cold, use it to mix the flour, etc., into a batter like cake. Pour it into a greased mould, with a cover; place it in a saucepan half full of boiling water, when the loaf will simmer 1 hour without letting the water get into it. Remove, then take off the cover, and finish cooking