Photo: Dragne Marius
Ingredients
- a teaspoonful of salt
- a cupful of white cornmeal
- a tablespoonful of dough
- three quarters of an inch thick in the middle
Directions
1
Mix a teaspoonful of salt with a cupful of white cornmeal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it. Stir it well together, and form it into cakes three quarters of an inch thick in the middle and oblong in shape. Use a tablespoonful of dough for each cake. Bake them on a greased pan in a hot oven for twenty-five minutes.
By Mary Ronald ·
Recipe sourced from
gutenberg