Yellow Johnny Cake.
1 cup of yellow corn meal, 1 cup of sifted flour, 1 tablespoon sugar, 1 scant teaspoon of salt, 2 eggs, well beaten, 1 tablespoon of melted butter, 2 teaspoons of baking powder. Mix in the order given beating the eggs in the milk and mix this with the other ingredients well blended add baking powder last. Bake in a shallow pan for 20 to 30 minutes.
Old Fashioned Buckwheat Cakes.
Put into a stone jar with a rather narrow neck 1 teaspoon of salt, 3³⁄₄ cups of buckwheat flour and 1 teaspoon of molasses. Then slowly mix in 1 quart of water from which the chill has been taken and ¹⁄₂ cake of compressed yeast that has been dissolved in 2 tablespoons of tepid water. Beat the batter until smooth and very light, cover the top of the jar with saucer and stand in a warm place over night about 65 Degrees. In the morning dissolve ¹⁄₂ teaspoon of baking soda in 2 tablespoons of hot water, stir this into the buckwheat batter, beat thoroughly and bake immediately on a hot griddle. A cup of this batter may be saved and added to the cakes of tomorrow instead of using fresh yeast and may be continued for a number of mornings.
DISHES FOR LUNCHEON
Fried Apples.
Quarter and core apples without paring, butter half size of an egg in frying pan, when melted put in apples and cover with light brown sugar, stir to prevent burning, cook until soft, serve hot.
Escalloped Tomatoes.
Slice 5 or 6 large tomatoes, add 1 teacup of cracker or stale bread, 1 teaspoonful of butter, salt and pepper. Put a layer of tomatoes then the crackers or bread and then a layer of tomatoes, place seasoning over top and bake ¹⁄₂ hour in hot oven.