The Boston cooking-school cook book

in a hot oven. Susie’s Spider Corn Cake 1¼ cups corn meal 2 cups sour milk 1 teaspoon soda 1 teaspoon salt 2 eggs 2 tablespoons butter Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. Heat frying-pan, grease sides and bottom of pan with butter, turn in the mixture, place on middle grate in hot oven, and cook twenty minutes. White Corn Meal Cake 1 cup scalded milk ½ cup white corn meal 1 teaspoon salt Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp. Split and spread with butter. Pop-overs 1 cup flour ¼ teaspoon salt ⅞ cup milk 2 eggs ½ teaspoon melted butter Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes,—using Dover egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs. Graham Pop-overs ⅔ cup entire wheat flour ⅓ cup flour ¼ teaspoon salt ⅞ cup milk 1 egg ½ teaspoon melted butter Prepare and bake as Pop-overs. Breakfast Puffs 1 cup flour ½ cup milk ½ cup water Mix milk and water; add gradually to flour, and beat with Dover egg-beater until very light. Bake same as Pop-overs. Fadges 1 cup entire wheat flour 1 cup cold water Add water gradually to flour, and beat with Dover egg-beater until very light. Bake same as Pop-overs. Zante Muffins ½ cup butter ¾ cup sugar 3 eggs 1½ cups milk 2 cups corn meal 1 cup flour 1 teaspoon salt 5 teaspoons baking powder ½ cup currants Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients mixed and sifted, and currants. Bake in buttered individual tins. Maryland Biscuit 1 pint flour ⅓ cup lard 1 teaspoon salt