Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 132

Table of Contents

1 cup scalded milk

½ cup white corn meal

1 teaspoon salt

Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp. Split and spread with butter.