1 teaspoonful of soda.
Half a teaspoonful of salt.
Make a thin batter, with two-thirds Indian meal, and one-third flour.
A small bag made of coarse but thin linen or cotton, and filled with common salt, is much better to rub over the griddle than lard, when cakes are to be fried or baked.
Batter Bread.
Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup of clabber or butter-milk, one of water, one of corn meal, one of flour, half teaspoonful of salt, a heaping teaspoonful of butter melted. Beat all well together. Have already heated on the stove or range, iron-clad muffin moulds (eight or ten in a group). Grease them well with a clean rag, dipped in lard. Fill each one nearly full with the batter, first sifting in half a teaspoonful soda. Set in a hot oven and bake a nice brown. Oblong shapes are the nicest. If preferred, sweet milk may be used instead of sour milk and water. In this case add another egg and dispense with the soda.—Mrs. S. T.
Batter Bread.
Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful soda.—Mrs. F.
Batter Bread.
One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one tablespoonful butter, one tablespoonful flour, half teaspoonful of salt, and same of soda. Bake in cups.—Mrs. G.