Flannel Cakes

Melt a table-spoonful of butter in a quart of milk, and after stirring it well, set it away to cool; then heat four eggs very light, and stir them into the milk in turn with half a pound of sifted flour; put in a spoonful of yeast, and set it aside. These are baked on a griddle like buckwheat cakes, and are always buttered before being sent to table.

Indian Slappers

To a pint of Indian meal, add a handful of wheat flour and a little salt; beat three eggs very light and stir them, in turn with the meal, into a quart of milk. These cakes require no yeast, and should be baked as soon as mixed. They are baked on a griddle, and buttered before serving.


To a quart of sifted Indian meal (for this cake coarse meal should always be used) add a pint of warm water, and a tea-spoonful of salt; mix the meal gradually into the water, and when mixed beat it very hard, until quite light, then spread it out smoothly and evenly upon a board. Let this board be then placed before the fire, having something to support it behind; when done, cut it in squares, and send it to table, without butter.

Corn-Meal Bread

To a pint of sifted corn-meal (not too fine) add a small piece of butter and two eggs, well beaten; make it into a batter with new milk, and put in a spoonful of yeast. It will require an hour to rise. This bread is best baked, in small tin pans.]


Crumpets are made of batter composed of flour, water (or milk), and a small quantity of yeast. To one pound of the best wheaten flour you may add three table-spoonfuls of yeast. A portion of the liquid paste, not too thin (after being suffered to rise), is poured on the heated iron plate, and baked, like pancakes in a pan.

Sweet Rusks

Cut a diet bread cake into thin long slices; lay them on iron plates and brown them quickly, in a very hot oven; turn them when of a light-brown colour; and when of a similar colour on the other side, they are done.

Tops And Bottoms

Prepare your mixture as for rusks, make it into small balls about the size of a large walnut, place them on your tins in straight rows just to touch; prove them well; bake them in a moderate heat: when cold, draw a sharp knife between every row; to cut your balls out square, turn them on their side, and cut them through the middle one at a time: place them on the tin as close as you can, with the cut part upwards; put them in a brisk oven; watch them till they are nicely browned over; then they are done.

To Make Puff Paste

I shall now endeavour to give directions for the composition of this delicate and elegant kind of paste.


Twelve ounces of fine-sifted flour, twelve ounces of" butter, two drachms of fine salt, and the yolks of two eggs.

Short Paste

Rub one pound of butter into one pound and a quarter of flour; wet it up stiff with cold water; work it smooth, and it is fit for use.

Tart Paste

Eight ounces of butter rubbbed into a pound of flour with your hand, and made into a stiff paste with water, is an excellent paste for tarts.