HOMINY GEMS.—­Beat one egg until very light, add to it one tablespoonful of thick sweet cream, a little salt if desired, and two cupfuls of cooked hominy (fine).  Thin the mixture with one cupful or less of boiling water until it will form easily, beat well, and bake in heated irons.

SALLY LUNN GEMS.—­Beat together the yolk of one egg, two tablespoonfuls of sugar, and one cupful of thin, ice-cold, sweet cream.  Add slowly, beating at the same time, one cup and two tablespoonfuls of sifted Graham flour.  Beat vigorously, until full of air bubbles, add the white of the egg beaten stiffly, and bake in heated irons.

CORN PUFFS.—­Mingle the yolk of one egg with one cupful of rich milk.  Add to the liquid one cupful of flour, one-half cupful of fine, yellow corn meal, and one-fourth cupful of sugar, all of which have previously been well mixed together.  Place the batter on ice for an hour, or until very cold.  Then beat it vigorously five or ten minutes, till full of air bubbles; stir in lightly the stiffly beaten white of the egg, and put at once into heated irons.  Bake in a moderately quick oven, thirty or forty minutes.

CORN PUFFS NO. 2.—­Scald two cupfuls of fine white corn meal with boiling water.  When cold, add three tablespoonfuls of thin sweet cream, and the yolk of one egg.  Beat well, and stir in lastly the white of the egg, beaten to a stiff froth.  The batter should be sufficiently thin to drop easily from a spoon, but not thin enough to pour.  Bake in heated irons, in a moderately quick oven.

CORN PUFFS NO. 3.—­Take one cupful of cold mashed potato, and one cupful of milk, rubbed together through a colander to remove all lumps.  Add the yolk of one well beaten, egg, and then stir in slowly, beating vigorously meantime, one cupful of good corn meal.  Lastly, stir in the white of the egg beaten to a stiff froth, and bake in heated irons, in a rather quick oven.

CORN PUFFS NO. 4.—­Beat together one and one-half cupfuls of unskimmed milk and the yolks of two eggs, until thoroughly blended.  Add two cupfuls of flour, and one cupful best granular corn meal.  Beat the batter thoroughly; stir in lightly the whites of the eggs, beaten to a stiff froth, turn into heated irons, and bake.

CORN DODGERS.—­Scald one cupful of best granular corn meal, with which a tablespoonful of sugar has been sifted, with one cup of boiling milk.  Beat until smooth, and drop on a griddle, in cakes about one inch in thickness, and bake slowly for an hour.  Turn when brown.

CORN DODGERS NO. 2.—­Mix one tablespoonful of sugar with two cups best corn meal.  Scald with one cup of boiling water.  Add rich milk to make a batter thin enough to drop from a spoon.  Lastly, add one egg, yolk and white beaten separately, and bake on a griddle in the oven from three fourth of an hour to one hour.

CREAM CORN CAKES.—­Into one cup of thin cream stir one and one half cups of granular corn meal, or enough to make a stiff batter; beat well, drop into heated irons, and bake.