The Boston cooking-school cook book

1 cup scalded milk 1 cup corn meal 3 tablespoons sugar 3 tablespoons butter 2 eggs 3 teaspoons baking powder Add hominy mixed with salt to boiling water and let stand until hominy absorbs water. Add scalded milk to corn meal, then add sugar and butter. Combine mixtures, cool slightly, add yolks of eggs beaten until thick, and whites of eggs beaten until stiff. Sift in baking powder and beat thoroughly. Bake in hot buttered gem pans. Berkshire Muffins ½ cup corn meal ½ cup flour ½ cup cooked rice 2 tablespoons sugar ½ teaspoon salt ⅔ cup scalded milk (scant) 1 egg 1 tablespoon melted butter 3 teaspoons baking powder Turn scalded milk on meal, let stand five minutes; add rice, and flour mixed and sifted with remaining dry ingredients. Add yolk of egg well beaten, butter, and white of egg beaten stiff and dry. Golden Corn Cake ¾ cup corn meal 1¼ cups flour ¼ cup sugar 5 teaspoons baking powder ½ teaspoon salt 1 cup milk 1 egg 1 or 2 tablespoons melted butter Mix and sift dry ingredients. Add milk, egg well beaten, and butter; bake in shallowed buttered pan in hot oven twenty minutes. Corn Cake (sweetened with Molasses) 1 cup corn meal ¾ cup flour 3½ teaspoons baking powder 1 teaspoon salt ¼ cup molasses ¾ cup milk 1 egg 1 tablespoon melted butter Mix and bake as Golden Corn Cake, adding molasses to milk. White Corn Cake ¼ cup butter ½ cup sugar 1⅓ cups milk Whites 3 eggs 1¼ cups white corn meal 1¼ cups flour 4 teaspoons baking powder 1 teaspoon salt Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes. Rich Corn Cake 1 cup corn meal 1 cup white flour 4 teaspoons baking powder ¼ cup sugar ½ teaspoon salt ⅞ cup milk 2 eggs ¼ cup melted butter Mix and sift dry ingredients. Add milk, gradually, eggs well beaten, and butter. Bake in a buttered, shallow pan,