Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 137

Table of Contents

½ cup butter

¾ cup sugar

3 eggs

1½ cups milk

2 cups corn meal

1 cup flour

1 teaspoon salt

5 teaspoons baking powder

½ cup currants

Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients mixed and sifted, and currants. Bake in buttered individual tins.