One pint of thick sour cream, and one quart of milk, or buttermilk. If cream cannot be got, add a tablespoonful of melted lard, or butter.
Dissolve enough saleratus in the above to sweeten it, and thicken with yellow corn meal to the consistency of pound cake. Put it in buttered pans, an inch thick, and bake in a quick oven.
Scarborough Puffs.
Take one pint of new milk, and boil it. Take out one cup full, and stir into it flour enough to make a thick batter. Pour this into the boiling milk. Stir and boil until the whole is thick enough to hold a silver spoon standing upright. Then take it from the fire, and stir in six eggs, one by one. Add a teaspoonful of salt, and less than a tablespoonful of butter. Drop them by the spoonful into boiling lard, and fry like doughnuts. Grate on the outside sugar and spice.—(Maine Receipt.)
Cream Griddle Cakes.
One pint of thick cream, and a pint of milk.
Three eggs, and a teaspoonful of salt.
Make a batter of fine flour, and bake on a griddle.
Crumpets.
A quart of warm milk, and a teaspoonful of salt.