INDIAN FLAPPERS.—A quart of sifted Indian meal.—A handful of wheat flour.—A quart of milk.—Four eggs.—A heaping salt-spoon of salt. Mix together the Indian and wheat meal, adding the salt. Beat the eggs light in another pan, and then stir them a little at a time into the milk, alternately with the meal, a handful at a time. Stir the whole very hard at the last. Have ready a hot griddle, and bake the cakes on it in the manner of buckwheat cakes, or crumpets; greasing or scraping the griddle always before you put on a fresh ladle-full of batter. Make all the cakes the same size, and when done trim the edges nicely with a knife. Send them to table hot, laid one on another evenly, buttered and cut in half. Or they may be buttered after they go to table.
INDIAN CRUMPETS.—A quart of Indian meal.—Half a pint of wheat flour.—A quart of milk.—A heaping salt-spoonful of salt.—Three eggs.—Two large table-spoonfuls of strong fresh yeast.—Warm the milk. Sift the Indian meal and the flour into a pan, and mix them well. Then stir them into the milk, a handful at a time; adding the salt. Beat the eggs very light in another pan, and then stir them, gradually, into the milk and meal. Lastly, add the yeast. Stir the whole well; then cover it, and set it to rise in a warm place, such as a corner of the hearth. When it has become very light, and is covered with bubbles, have the griddle ready heated to begin to bake the cakes; first greasing the griddle. For each crumpet pour on a large ladle-full of batter. Send them to table several on a plate, and as hot as possible. Eat them with butter, to which you may add molasses or honey.
If the batter should chance to become sour by standing too long, you may remedy it by stirring in a level tea-spoonful of pearlash, soda, or sal-eratus, dissolved in a very little lukewarm water. Then bake it.
CORN MEAL BREAKFAST CAKES.—A quart of Indian meal.—A handful, or more, of wheat flour.—A large salt-spoon of salt.—A quart of warm water.—An additional pint of lukewarm water.—A bit of pearlash the size of a hazel-nut, or the same quantity of soda or sal-eratus. Mix over night, in a large pan, the Indian meal, the wheat flour and salt. Pour on gradually a quart of warm water, (warm but not hot,) and stir it in with a large wooden or iron spoon, so as to form a very soft dough. Cover the pan, and set it on the dresser till morning. In the morning thin the dough with another pint of warm water, so as to make it into a batter, having first dissolved in the water a salt-spoonful of powdered pearlash or sal-eratus, or a bit the size of a hazel-nut. Beat the mixture hard. Then cover it, and let it stand near the fire for a quarter of an hour before you begin to bake it. Bake it in thin cakes on a griddle. Send them to table hot, and eat them with butter, and molasses or honey.
INDIAN RICE CAKES.—Take equal quantities of yellow Indian meal and well boiled rice. Mix them together in a pan, the meal and rice alternately, a little at a time of each. The boiled rice may be either hot or cold; but it will be rather best to mix it hot. Having first mixed it with a spoon, knead it well with your hands; moistening it with a little milk or water, if you find it too stiff. Have ready, over the fire, a heated griddle. Grease it with fresh butter tied in a clean white rag; and having made the mixture into flat round cakes, bake them well on both sides. Eat them with butter and sugar, or butter and molasses, or with butter alone.
PUMPKIN INDIAN CAKES.—Take equal portions of Indian meal, and stewed pumpkin that has been well mashed and drained very dry in a sieve or cullender. Put the stewed pumpkin into a pan, and stir the meal gradually into it, a spoonful at a time, adding a little butter as you proceed. Mix the whole thoroughly, stirring it very hard. If not thick enough to form a stiff dough, add a little more Indian meal. Make it into round, flat cakes, about the size of a muffin, and bake them over the fire on a hot griddle greased with butter. Or lay them in a square iron pan, and bake them in an oven.