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.

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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.

These are made like the sour milk cakes, only that the milk is chief. . . Read More