Twenty-five oysters.
The whole to be put in a pot, covered with an inch of water, cooked slowly and stirred gently.
Liver.
Pieces of deer-liver may be impaled on a red cedar skewer, with a slice of pork on top, and set up round a fire, near enough to cook slowly; the pork will melt and baste the rest.
Griddle Cakes.
Are made by thickening flour with milk or water, and adding an egg or two, together with a pinch of salt. They are poured in ladlefuls on a hot griddle or frying-pan that has been well greased. Rice that has been boiled and left over, or corn-meal that has been scalded, may be mixed with the other articles, and makes rice or Indian cakes.
Corn Bread.
Two cups of Indian meal and one cup of wheat flour are mixed with two tea-spoonfuls of cream of tartar, to which is added one pint of sour milk or of sweet milk in which one tea-spoonful of soda has been dissolved, beaten up with two eggs. The whole is to be baked one hour. Cream of tartar is always to be mixed with the flour, and soda with the milk, so that when these are subsequently brought in contact, gas is evolved and the bread is rendered light.
Scott’s Chowder.
The following recipe was furnished by Mr. Genio C. Scott to the New York Spirit of the Times, and is doubtless equal to the reputation of the author:—