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Classic
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page 61
melted, dip each slice of the toast in the liquor, lay it in a dish, and pour
the rest of the liquor over it. Put the cover on the dish, and send it to the
table.
CORN MEAL BATTER CAKES.
Into a quart of sour milk, stir a table-spoonful of well-pounded saleratus, beat
into it five eggs, two or three tea-spoonsful of salt, and as much corn meal as
will make it into a stiff batter. Bake on a griddle like buckwheat cakes.
EGG BREAD.
(Mrs. Sanders' way.)
Warm a quart of sweet milk, melt a quarter of a pound of butter in it, add four
eggs and a tea-spoonful of salt, beat it well, and put in enough meal to make a
stiff batter. Bake it in a tin pan half an hour. Or, make it a little stiffer
with meal and drop it with your hand, in lumps, in a quick oven.
MRS. OURY'S LIGHT BATTER CAKES.
Take a lump of light dough, soften it with warm water till it comes to a thick
batter, beat four eggs separately, add them to the batter, and bake on a hot
griddle.
CORN MEAL MUSH.
Fill an iron pot as full of water as you think will make mush enough for the
occasion, salt it to your taste, sift the meal, and begin to stir it in as soon
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