To a pint of sour-milk, or butter-milk, put two or three eggs, not quite a teaspoonful of saleratus, a little salt, and sifted rye meal (this is much better than rye flour), enough to make a batter that will spread a little, but not run. Drop them in muffin-rings with a spoon. They will require about twice as much time to bake as common griddle cakes. They will bake very nicely in a stove in fifteen minutes. Graham flour may be substituted for rye if preferred.
GRIDDLE CAKES.
White Flour.
To a quart of milk, put four eggs, a little salt, a large spoonful of butter, melted into the milk, a small gill of yeast, and flour enough to make a batter about as thick as for buckwheat cakes. Some persons eat them with a sauce made of butter, sugar, water, and nutmeg. Made in the morning they will be light for tea.
Butter-milk, or Sour milk.
Make a thin batter with a quart of sour, or butter-milk, white flour, a spoonful of fine Indian meal, a teaspoonful of salt, another of saleratus, and an egg. Try a spoonful on the griddle before you proceed to bake them, so that you may add more flour, if it is too thin to turn easily, or more milk if too thick.
Another (without an egg).
Make a batter just like the last receipt, only without the egg. Omit the Indian meal if you choose.
Indian Meal.