Mix a quart of buck wheat flour, with a pint and a half of warm milk, (water will do but is not quite as good) and a tea cup of yeast, then set it in a warm place to rise. When light (which will be in the course of ten or twelve hours,) add a tea spoonful of salt, if sour the same quantity of saleratus, dissolved in milk, and strained, thin them with a little milk. Fry them in just fat enough to prevent their sticking to the griddle or pan. Salt pork rinds, beef fat, or lard, are good to fry them in.
[128.] Economy Cakes.
Soak dry pieces of bread in water, till soft enough to mash fine, squeeze out all the water, and to three pints of the bread pulp, put a couple of table spoonsful of flour, one beaten egg, half a tea spoonful of salt, the same quantity of saleratus, dissolved in a cup of milk and strained. If not thin enough stir in a little more milk. Cook them in the same manner as buck wheat cakes.
[129.] Green Corn Cakes.
Mix a pint of grated green corn, with three table spoonsful of milk, a tea cup of flour, half a cup of melted butter, one egg, a tea spoonful of salt, half a tea spoonful of pepper. Drop this mixture by the spoonful into hot butter, and fry it eight or ten minutes. These cakes are nice served up with meat for dinner.
[130.] Corn Cake.
To a quart of milk put three beaten eggs, a tea spoonful of salt, mix it with sifted Indian meal enough to make a thin batter. Bake it in a bake pan about one hour. Buttermilk or sour milk with a tea spoonful of saleratus, is better to mix with the Indian meal, than sweet milk and eggs.
[131.] Indian Slap Jacks.
Mix a quart of milk with a pint of Indian meal, four table spoonsful of flour, three beaten eggs, a tea spoonful of salt. A table spoonful of molasses or a little stewed pumpkin is thought by many people to improve them. Fry them in lard. Another way which is very good, is to scald a quart of Indian meal and half a pint of wheat flour with milk, (water will do but is not as good) stir in a small tea cup of yeast and set them in a warm place to rise. When light fry them, in just fat enough to prevent their sticking to the griddle.