Take 1/2 cup of corn-meal, 1 1/2 cups of white flour, 2 cups of nut milk, salt to suit the taste, and 4 eggs. Mix the corn-meal and flour, add the salt and water, and beat thoroughly. Separate the eggs, beat the yolks until thick, beat the whites to a stiff froth, and fold into the batter. Drop a spoonful on a very hot soapstone, and spread it around with the spoon; when browned on one side, turn. Serve hot with maple syrup. Cakes can be baked on a common cake griddle without grease by rubbing the griddle each time with salt. It will give a nice brown coat without the objectionable grease and smoke, which is so annoying.
Set a sponge at night of 1 pint of water, 1/2 cake of compressed yeast, or 1/2 cup of liquid yeast, and white or buckwheat flour enough to make a thick batter. Cover, and put it where it will keep warm. In the morning it will be light and foamy; add salt, and if too thick, add warm water enough to make it of the right consistency; beat it in well, and set where it will have a temperature of eighty degrees. In an hour they will be ready to bake. Bake on a soapstone, or they can be baked on an ordinary pancake griddle by rubbing the griddle, after each baking, with salt and then brushing all the salt to one end. When baked in this way, there is no smoke, and the cakes are not greasy, but they have a nice brown coat.