Scald sifted Indian meal, put in a little salt, mould it with the hand into cakes, of the size of biscuit. In order to mould them up, considerable flour must be rubbed on the hands. Fry them in fat enough to cover them. When cooked split and butter them.
[133.] Hoe Cakes.
Stir up Indian meal, with cold water sufficient to make a batter, of the consistency of buck wheat cakes, add a tea spoonful of salt, a table spoonful of melted butter. Butter your bakepan and turn this mixture into it and bake it about an hour. Indian meal wet up in this manner is good fried.
[134.] Muffins.
Mix a pint of lukewarm milk, with the same quantity of flour, a tea spoonful of salt, a piece of butter, of the size of a hen's egg. When light beat a couple of eggs and put in; butter muffin rings, and put them in a buttered pie pan, turn in the mixture and bake them till of a light brown.
[135.] Flour Waffles.
Gradually turn a quart of milk or water on to a quart of flour, stirring it well as you turn it in, so that it may not be lumpy, add a tea cup of yeast, a tea spoonful of salt, a table spoonful of melted butter, a couple of eggs, improve them, but they can be dispensed with very well. When light bake them in waffle irons, well heated and greased with lard, before each one is poured in. Bake them on hot coals; when they have been on the fire about two minutes, turn the irons, and let them brown on the other side.
[136.] Quick Waffles.
Into a quart of flour stir slowly a quart of milk or water, beat five eggs and put in, together with a tea spoonful of salt and a table spoonful of melted butter. They are cooked in the same manner as other waffles. A quarter of a pound of sugar, stirred into the mixture improves it.