The National Cook Book, 9th ed.

by Hannah Mary Peterson

INDIAN LIGHT CAKE.

347. One pint of Indian meal,
One pint of milk,
Two eggs,
One tea spoonful of butter,
Salt to the taste,
One tea spoonful of dissolved salæratus.

Mix the butter and salt with the meal; boil half the milk, add the dissolved salæratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boiling milk over the meal and let it cool. Then add the cold milk and salæratus. Bake it in a shallow pan.