1 quart boiling sweet milk
1 pound white corn meal
1/2 cup butter
1 tablespoon sugar
1 teaspoon salt
Slowly pour boiling milk over corn meal, stirring well to make thick batter. Stir in butter, sugar and salt. Let stand five minutes. Fill into pastry bag and drop to greased baking sheet in small cakes about size of silver dollar; chill five hours. Bake in a hot oven (9375F.) about 20 minutes. Yield: 6 portions.
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