SECRETARY'S REPORT. 101 



Baked Cron Meal Pudding. — One pint of corn meal, half a 

 pint of molasses, a quarter of a pound of butter, a pint of milk, four eggs, 

 the rind of a large lemon grated, or teaspoonful of powdered cinnamon 

 and nutmeg mixed. Boil the milk, sift the meal into an earthen pan, 

 pour the milk over it and stir them well together ; cut up the butter into 

 a small saucepan, pour the molasses over it, set it on the fire and let 

 them warm together till the butter is soft, but not oiled ; stir them well, 

 and mix them with milk and corn meal, set the pan in a cool place ; in a 

 separate pan, beat the eggs very light, and when the mixture has become 

 cold, add the eggs to it gradually, then stir in the spice and grated 

 lemon-peel, stir the whole very hard ; put the mixture in a buttered dish 

 and bake it well ; serve it up hot, and eat it with a sauce made of pow- 

 dered white sugar and butter, seasoned with nutmeg and lemon or 

 orange juice, and stirred together to a cream, or with a liquid sauce of 

 melted butter, wine and nutmeg. This quantity of ingredients will 

 make a small pudding ; for a larger one, allow a double portion of each 

 article, and bake it well. 



Corn Cup Cakes. — One and a half pints of yellow corn meal, half a 

 pint of wheat flour, one and a half pints of sour milk, (buttermilk is best,) 

 a small teaspoonful of saleratus, or soda, dissolved in warm water, two 

 eggs, and a teaspoonful of salt. Sift tl>e corn meal and wheat flour into 

 a pan, and mix them well, adding the salt ; if you have no buttermilk, or 

 other sour milk at hand, turn some sweet milk sour by setting a pan 

 of it in the sun, or stir in a spoonful of vinegar ; take out a small cupful 

 of the sour milk, and reserve it to be put in at the last ; beat the eggs 

 very light, and then stir them gradually into the' milk, alternately with 

 the meal, a little at a time of each ; lastly, dissolve the soda or saleratus, 

 and stir it into the cup of sour milk that has been reserved for the pur- 

 pose ; it will effervesce ; stir it into the mixture while foaming, which 

 should be a thick batter ; have ready some teacups, or little deep tins, 

 butter them well, nearly fill them with the batter, and set them immedi- 

 ately into a rather brisk oven. The cakes must be thoroughly baked 

 all through ; when done turn them out on large plates, and send them 

 hot to the table. 



Corn Crumpets. — One quart of corn meal, half a pint of wheat flour, 

 one quart of milk, one teaspoonful of salt, three eggs, two large table- 

 spoonfuls of fresh yeast. Wa:rm the milk, sift the corn meal and the 

 flour into a pan and mix them well, then stir them into the milk a hand- 

 ful at a time, adding the salt ; beat the eggs very light in another pan, 

 and stir them gradually into the milk and meal, add the yeast and stir 

 the whole well, then cover it and set it to rise in a warm place ; when it 



