Bake on a griddle. If Graham flour is used, add a very little molasses.
Pilgrim Cake.
Rub two spoonfuls of butter into a quart of flour, and wet it to dough with cold water. Rake open a place in the hottest part of the hearth, roll out the dough into a cake an inch thick, flour it well both sides, and lay it on hot ashes. Cover it with hot ashes, and then with coals. When cooked, wipe off the ashes, and it will be very sweet and good.
The Kentucky corn cake, and common dough, can be baked the same way. This method was used by our pilgrim and pioneer forefathers.
Sour Milk Corn Cake.
One quart of sour milk, or buttermilk.
A large teaspoonful of pearlash.
A teaspoonful of salt.
Stir the milk into the meal enough to make a stiff batter, over night. In the morning dissolve the pearlash in warm water. Stir it up quickly, and bake it in shallow pans.
If the milk is sweet, it should be made sour by adding to it a tablespoonful of vinegar.