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Classic
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page 135
milk and sugar already prepared, take the pieces out one by one, and fry them in
butter made hot in a frying pan, pile them up and serve hot.
INDIAN BREAKFAST CAKES
Take a quart of milk or milk and water, make it scalding hot, pour half of it
hot, on as much fine corn meal as it will wet; let it cool, then beat up in it
two eggs--beat the eggs light; add a little salt and a teaspoonful of saleratus;
thin the batter a little with the rest of the milk; butter pan, and pour in the
mixture. Bake in a quick oven.
INDIAN-MEAL GRIDDLE CAKES, WITHOUT EGGS
One quart of milk, or milk and water, one pint of corn meal, four tablespoonfuls
of flour, one tablespoonful of salt, and a teaspoon of butter; beat up and bake
on a griddle or in shallow pans.
HALY'S BUCKWHEAT CAKES
One quart of fresh buckwheat flour, half a cup of yeast, one tablespoonful of
salt, one and a half quarts (or a little less) of milk and water warmed. Beat
all well with a large spoon, and pour the mixture in a tall jar, as in that it
rises better than in a flaring or open crock. In the morning add a teaspoonful
of soda or saleratus, just before frying the cakes. Then grease the griddle and
fry them brown; eat with syrup or honey.
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