Adirondack Corn-Bread. Maltese Cross
5 great spoonfuls Indian meal.
3 great spoonfuls wheat flour.
5 eggs, well-beaten—whites and yolks separately.
1 table-spoonful white sugar.
1 small teacupful melted butter.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream tartar, sifted into the flour.
1 pint milk, or enough to make batter about the consistency of pound-cake.
Melt, but do not heat the butter; add to the milk and beaten yolks; next, the soda; then, the meal, alternately with the whites; then, the sugar, lastly the flour, through which the cream tartar has been sifted, stirring it lightly and swiftly. Bake in a broad, shallow pan, in a tolerably brisk oven,—or, if you prefer, in muffin-rings.