l of fine,
yellow corn meal, and one-fourth cupful of sugar, all of which have
previously been well mixed together. Place the batter on ice for an
hour, or until very cold. Then beat it vigorously five or ten minutes,
till full of air bubbles; stir in lightly the stiffly beaten white of
the egg, and put at once into heated irons. Bake in a moderately quick
oven, thirty or forty minutes.

CORN PUFFS NO. 2.--Scald two cupfuls of fine white corn meal with
boiling water. When cold, add three tablespoonfuls of thin sweet cream,
and the yolk of one egg. Beat well, and stir in lastly the white of the
egg, beaten to a stiff froth. The batter should be sufficiently thin to
drop easily from a spoon, but not thin enough to pour. Bake in heated
irons, in a moderately quick oven.

CORN PUFFS NO. 3.--Take one cupful of cold mashed potato, and one
cupful of milk, rubbed together through a colander to remove all lumps.
Add the yolk of one well beaten, egg, and then stir in slowly, beating
vigorously meantime, one cupful of good corn meal. Lastly, stir in the
white of the egg beaten to a stiff froth, and bake in heated irons, in a
rather quick oven.

CORN PUFFS NO. 4.--Beat together one and one-half cupfuls of
unskimmed milk and the yolks of two eggs, until thoroughly blended. Add
two cupfuls of flour, and one cupful best granular corn meal. Beat the
batter thoroughly; stir in lightly the whites of the eggs, beaten to a
stiff froth, turn into heated irons, and bake.

CORN DODGERS.--Scald one cupful of best granular corn meal, with
which a tablespoonful of sugar has been sifted, with one cup of boiling
milk. Beat until smooth, and drop on a griddle, in cakes about one inch
in thickness, and bake slowly for an hour. Turn when brown.

CORN DODGERS NO. 2.--Mix one tablespoonful of sugar with two cups
best corn meal. Scald with one cup of boiling water. Add rich milk to
make a batter thin enough to drop from a spoon. Lastly, add one egg,
yolk and white beaten separately, and bake on a griddle in the oven from
three fourth of an hour to one hour.

CREAM CORN CAKES.--Into one cup of thin cream stir one and one half
cups of granular corn meal, or enough to make a stiff batter; beat well,
drop into heated irons, and bake.

HOE CAKES.--Scald one pint of white corn meal, with which, if
desired, a tablespoonful of sugar, and one half teaspoonful of salt have
been mixed, with boiling milk, or water enough to make a batter
sufficiently thick