Take six spoonsful of flour and three of corn meal, with a little salt--sift them, and make a thin batter with four eggs, and a sufficient quantity of rich milk; bake it in little tin moulds in a quick oven.
CREAM CAKES.
Melt as much butter in a pint of milk, as will make it rich as cream--make the flour into a paste with this, knead it well, roll it out frequently, cut it in squares, and bake on a griddle.
SOUFLE BISCUITS.
Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper, and bake it to look white.
CORN MEAL BREAD.
Rub a piece of butter the size of an egg, into a pint of corn meal--make it a batter with two eggs, and some new milk--add a spoonful of yeast, set it by the fire an hour to rise, butter little pans, and bake it.