Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 143

2 cups flour

½ cup corn meal

1½ tablespoons baking powder

1½ teaspoons salt

⅓ cup sugar

1½ cups boiling water

1¼ cups milk

1 egg

2 tablespoons melted butter

Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Cook same as other griddle-cakes.