Page:Everyday Luncheons.djvu/158

148 quickly in buttered muffin-rings or in shallow baking-pans.



Two cupfuls of sweet milk, two cupfuls of buttermilk, one cupful of white corn-meal, half a teaspoonful of soda, one teaspoonful of salt, three eggs, and one tablespoonful of melted butter. Boil the milk and add the meal slowly, making a mush, then add the salt and butter, and cool. Add the eggs and a tablespoonful of milk in which the soda has been dissolved. Bake in a buttered pan in a moderate oven.

 

Rub half a cupful of butter into two cupfuls of flour, mix with a teaspoonful of salt and two teaspoonfuls of baking-powder. Add three tablespoonfuls of sugar and half a cupful of cleaned currants. Mix well, add two eggs, well beaten, and enough milk to make into a dough. Roll out, cut into rounds with a biscuit cutter, and bake in a slow oven. The buns should be an inch thick when put into the oven.

 

Two cupfuls of yellow corn-meal, one cupful of flour, two cupfuls of milk, two teaspoonfuls 