1 cup cornmeal, 2 tablespoons flour, 1 tablespoon sugar, teaspoons salt, 1 1/4 cups boiling water, 1 tablespoon cold water, 2 eggs separate.
Sift the meal, flour, salt, and sugar into mixing bowl. Put one and one-fourth cups water in a small saucepan on the fire, and as soon as it comes to a good boil, set it on the table and add the tablespoon cold water, and immediately pour most of the hot water on the cornmeal, reserving about one-fourth cup, stir smooth, and add as much of the one-fourth cup water remaining to make a batter that will pile well in the bowl but not be stiff. Beat the eggs separately, have the whites very stiff, then fold the yolks into the whites. Pour the cornmeal batter into the beaten eggs, fold it in with a batter whip, and with a large spoon remove from the bottom or sides any cornmeal adhering to it, mix it lightly yet thoroughly, then pour it into an oiled baking pan, having it about one inch or one and a half inches deep. Bake in a moderately hot oven about thirty minutes. The reason for adding a little cold water before pouring the hot liquid on the cornmeal, is because in pouring boiling hot water on cornmeal it is very likely to scald it too much and form a paste. In this manner it will absorb too much water and can not be made dry and mealy. Thus the necessity of having the water boiling hot before adding the cold water so as to get the right temperature. The hotter the water, the more water the meal will take up. By taking this precaution, the process is quite simple, and it makes a fine grained light bread.
2 cups meal, 1/4 cup flour, 2 1/2 cups boiling milk, 2 teaspoons salt, 2 tablespoons sugar, 3 eggs separately.
Sift the meal, flour, sugar, and salt into mixing bowl; heat the milk in a double boiler and pour most of the hot milk on the cornmeal. Stir smooth, add as much of the remaining milk to make a batter as for No. 1., beat eggs separately, fold yolks into whites, then pour on the corn batter and fold it into the eggs, and bake the same as in the above recipe.