Breakfast, Luncheon and Tea

by Marion Harland

These cakes should be so tender as almost to melt in the mouth.

Susie’s Flannel Cakes. (Without eggs.)

2 cups white Indian meal.

2 quarts milk.

½ cup yeast.

Flour for good batter.

Boiling water.

A little salt.

Scald the meal with a pint or so of boiling water. While still warm stir in the milk, and strain through a cullender; then, add the flour, lastly the yeast. Cover and let the batter stand until morning. Salt, and if at all sour stir in a little soda.