SARAH S.C. ANGELL, of Michigan, Lady Manager.
One pint white corn meal, Into which you stir two saltspoonfuls salt.
Gradually moisten this with boiling water until the mixture is
somewhat thicker than hasty pudding. Stir constantly and after the
right consistency is attained, beat thoroughly for two minutes. Drop
from spoon into boiling lard and fry for five or six minutes. Serve
immediately. It is of absolute importance that the water should be
_boiling_ and _kept_ so, and therefore it is wise to bring
the mixing dish very near the stove when the teakettle is heated. The
same paste may be fried on a griddle like buckwheat cakes, but the
first method makes the crispest, nuttiest flavor. This recipe makes
bannocks enough for six people.
CORN GRIDDLE CAKES OR OLD VIRGINIA SLAP JACKS.
From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
One or two eggs, whites beaten to a froth; one quart of sweet milk;
pinch of salt; meal enough to make a thin batter. Bake very thin on
hot griddle and serve at once. Meal must not be too finely ground or
bolted.
FRIED MUSH.
From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager.
Three pints boiling water; one cup wheat flour; enough corn meal to
make stiff batter. Fry while hot in plenty of grease.
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