This mixture may be baked in waffle-irons, as waffles. Butter them, and have on the table a glass bowl with powdered sugar and powdered cinnamon, to eat with these waffles.
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 hazle-nut, or the same quantity of soda or saleratus. 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 saleratus, or a bit the size of a hazle-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 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 in 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.