BERKSHIRE MUFFINS
1/2 cup cornmeal
1/2 teaspoon salt
1/2 cup cooked rice
1 egg
1 1/2 cup flour
1 tablespoon melted fat
2 tablespoons sugar
3 tablespoons baking powder
3/4 cup scalded milk
Turn milk on to cornmeal and let stand 5 minutes; add
rice and flour which has been sifted with salt and baking pow-
der. Add egg yolk, fat, and 1 egg white. Cook 20 to 30
minutes in moderate oven.
Saturday, December 7, 2013
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