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Classic
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page 140
with new milk, beat it for half an hour with a pestle, roll the paste thin, and
cut it into round cakes; bake them on a gridiron, and be careful not to burn
them.
BATTER CAKES.
BOIL two cups of small homony very soft; add an equal quantity of corn meal with
a little salt, and a large spoonful of butter; make it in a thin batter with
three eggs, and a sufficient quantity of milk--beat all together some time, and
bake them on a griddle, or in woffle irons.
When eggs cannot be procured, yeast makes a good substitute; put a spoonful in
the batter, and let it stand an hour to rise.
BATTER BREAD.
TAKE six spoonsful of flour and three of corn meal, with a little salt--sift
them, and make a thin batter with four eggs, and a sufficient quantity of rich
milk; bake it in little tin moulds in a quick oven.
CREAM CAKES.
MELT as much butter in a pint of milk, as will make it rich as cream--make the
flour into a paste with this, knead it well, roll it out frequently, cut it in
squares, and bake on a griddle.
SOUFLE BISCUITS.
RUB four ounces of butter into a quart of flour, make it into paste with milk,
knead it well, roll it as thin as paper, and bake it to look white.
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