1 quart sour, or “loppered” milk.
About 4 cups sifted flour.
2 teaspoonfuls soda, dissolved in boiling water.
3 table-spoonfuls molasses.
Salt to taste.
Mix the molasses with the milk. Put the flour into a deep bowl, mix the salt through it; make a hole in the middle, and pour in the milk, gradually stirring the flour down into it with a wooden spoon. The batter should not be too thick. When all the milk is in, beat until the mixture is free from lumps and very smooth. Add the soda-water, stir up fast and well, and bake immediately.
These cakes are simple, economical, wholesome, and extremely nice. “Loppered” milk, or “clabber,” is better than buttermilk. Try them!
Buttermilk Cakes.
3 cups buttermilk.