crisp, basting occasionally with melted butter meanwhile. Break instead of cutting, and serve hot.
CORN AND RICE MUFFINS
Two cupfuls of buttermilk, one cupful of white corn-meal, one teaspoonful of soda, a pinch of salt, one egg, half a cupful of cream, and half a cupful of cold, boiled rice. Mash the rice, add the salt, egg, and cream, then the buttermilk mixed with the soda, then the meal. Bake in buttered muffin pans in a quick oven.
APPLE JOHNNY-CAKE
Mix two cupfuls of corn-meal with half a cupful of sugar, a pinch of salt, and a teaspoonful of cream of tartar. Dissolve half a teaspoonful of soda in a cupful and a half of milk, stir in, and add three peeled and cored apples, sliced very thin. Bake in a buttered shallow tin thirty-five minutes in a moderate oven.
CORN PUFFS
Sift together one and two thirds cupfuls of flour, one cupful of corn-meal, and two level teaspoon fills of baking-powder. Rub two tablespoonfuls of butter to a cream with three tablespoonfuls of sugar, add three well-beaten eggs
