Mix a pint of grated green corn with three table-spoonsful of milk, a tea-cup of flour, half a tea-cup of melted butter, one egg, a tea-spoonful of salt, and half a tea-spoonful of pepper. Drop this mixture into hot butter by the spoonful, let the cakes fry eight or ten minutes. These cakes are nice served up with meat for dinner.
Stir into a quart of sour or butter-milk a couple of tea-spoonsful of saleratus, a little salt, and sifted Indian meal to render it a thick batter—a little cream improves the cake—bake it in deep cake pans about an hour. When sour milk cannot be procured, boil sweet milk, and turn it on to the Indian meal—when cool, put in three beaten eggs to a quart of the meal—add salt to the taste.
Scald a quart of Indian meal—when lukewarm, turn, stir in half a pint of flour, half a tea-cup of yeast, and a little salt. When light, fry them in just fat enough to prevent their sticking to the frying pan. Another method of making them, which is very nice, is to turn boiling milk or water on to the Indian meal, in the proportion of a quart of the former to a pint of the latter—stir in three table-spoonsful of flour, three eggs well beaten, and a couple of tea-spoonsful of salt.
Scald a quart of sifted Indian meal with sufficient water to make it a very thick batter. Stir in two or three tea-spoonsful of salt—mould it with the hand into small cakes. In order to mould them up, it will be necessary to rub a good deal of flour on the hands, to prevent their sticking. Fry them in nearly fat enough to cover them. When brown on the under side, they should be turned. It takes about twenty minutes to cook them. When cooked, split and butter them. Another way of making them, which is nice, is to scald the Indian meal, and put in saleratus, dissolved in milk and salt, in the proportion of a tea-spoonful of each to a quart of meal. Add two or three table-spoonsful of wheat flour, and drop the batter by the large spoonful into a frying pan. The batter should be of a very thick consistency, and there should be just fat enough in the frying pan to prevent the cakes sticking to it.
Scald a quart of Indian meal with just water enough to make a thick batter. Stir in a couple of tea-spoonsful of salt, and two table-spoonful of butter. Turn it into a buttered bake pan, and bake it half an hour.