INDIAN BREAKFAST CAKES
Take a quart of milk or milk and water, make it scalding hot, pour half of it hot, on as much fine corn meal as it will wet; let it cool, then beat up in it two eggs—beat the eggs light; add a little salt and a teaspoonful of saleratus; thin the batter a little with the rest of the milk; butter pan, and pour in the mixture. Bake in a quick oven.
INDIAN-MEAL GRIDDLE CAKES, WITHOUT EGGS
One quart of milk, or milk and water, one pint of corn meal, four tablespoonfuls of flour, one tablespoonful of salt, and a teaspoon of butter; beat up and bake on a griddle or in shallow pans.
HALY’S BUCKWHEAT CAKES
One quart of fresh buckwheat flour, half a cup of yeast, one tablespoonful of salt, one and a half quarts (or a little less) of milk and water warmed. Beat all well with a large spoon, and pour the mixture in a tall jar, as in that it rises better than in a flaring or open crock. In the morning add a teaspoonful of soda or saleratus, just before frying the cakes. Then grease the griddle and fry them brown; eat with syrup or honey.
BUCKWHEAT GRIDDLE CAKES
Put three pints of warm water into a stone jar, add half a gill of baker’s yeast, or an inch square of turnpike cake dissolved in a little warm water; add a heaping teaspoonful of salt, and half a small teaspoonful of saleratus. Have a pudding-stick, and gradually stir in enough buckwheat flour to make a nice batter; beat it perfectly smooth, then cover it and set it in a moderately warm place until morning. A large handful of cornmeal may be put with the flour, and it is by many persons considered an improvement. If the meal is added it will require an egg and a cup of milk.
NOODLES
There are few things nicer than “noodles” when they are properly made. Make a stiff dough with two eggs, a little salt, and sufficient flour. Roll this out very thin, shake on a little flour and rub it in; fold the dough over, and roll it up, after which cut it fine with a knife. Have ready a pot almost full of boiling water into which you have put a little salt. Drop the noodles in, and boil them for five or six hours. Pour the water off, and fry the noodles in plenty of butter, and they will be splendid.