Cornmeal Puffs

Ingredients

• I c milk
• i T butter
• % t salt
• ^ c cornmeal
• 2 eggs
• }i c sugar
• }i c flour
• 2 t baking-powder

Method

1. 1

   Scald milk, add butter and salt, then gradually stir in cornmeal.

2. 2

   Cook for a few minutes, stirring constantly, then cool.

3. 3

   Beat eggs, add to cornmeal mixture, then add sugar, flour, and baking powder.

4. 4

   Mix thoroughly, pour into hot buttered muffin pans, and bake for 15-20 minutes.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 127. The excerpt below is the record exactly as published.

CORNMEAL PUFFS COFFEE Tangerines Divide the skin into eighths, beginning with the blossom end. Taking care to cut just through the skin, peel down and then separate the sections of the fruit, so they will lie on the skin, forming a flower effect. Do not separate at the base. Creamed Mackerel Soak a salt mackerel for 24 h, then lay in a shallow stew pan, and add i>4 c milk. Simmer for 15 m. Remove the fish to a hot dish and add to the hot milk 2 T flour rubbed to a paste with 2 T butter. Stir until thickened and the flour thoroughly cooked. Add a dash of pepper, i T chopped parsley and pour around the fish. Cornmeal Fuffs Scald I c milk, add i T butter, % t salt, then gradually stir in ^ c cornmeal ; cook a few m, stirring constantly, then cool. Beat 2 eggs lightly, add to the cornmeal mix- ture, then add }i c sugar, }i c flour and 2 t baking-powder

Cook this with the app: pantry check, scaling, and the assistant.