Bake in buttered cups, or saucers, half an hour.
Wheat Drop Cake.
One pint of milk, and a little cream.
Three eggs, and a salt spoonful of salt.
With these materials make a thick batter of wheat flour, or unbolted flour. Drop on tins, and bake about twenty minutes. If unbolted flour is used, add a great spoonful of molasses.
Corn Griddle Cakes with Yeast.
Three coffee-cups of Indian meal, sifted.
One coffee-cup of either rye meal, Graham flour, or fine flour.
Two tablespoonfuls of yeast, and a salt spoonful of salt.
Wet at night with sour milk or water, as thick as pancakes, and in the morning add one teaspoonful of pearlash.