Sift into a pan one quart of Indian meal, and, making a hole in the middle, pour in a pint of warm water, and add a teaspoonful of salt. Mix the meal and water with a spoon into a soft dough; then stir very briskly for a quarter of an hour or more, till it becomes light and spongy. The dough must next be spread evenly on a straight, flat board, and the board be placed nearly upright before an open fire, with some support to hold it in position. Bake well; when done, cut into squares; send hot to table, split and buttered.