Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 129

Table of Contents

¼ cup butter

½ cup sugar

1⅓ cups milk

Whites 3 eggs

1¼ cups white corn meal

1¼ cups flour

4 teaspoons baking powder

1 teaspoon salt

Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.