Indiana Batter Cakes

Sift into a pan three large pints of yellow corn-meal; and add a large table-spoonful of fresh lard; or of nice drippings of roast beef, well cleared from fat. Add a small tea-spoonful of sal-eratus, or a large one of soda, dissolved in a little warm water. Next make the whole into a soft dough, with a pint of cold water. Afterwards thin it to the consistence of a moderate batter, by adding, gradually, not quite a pint and a half of warm water. When it is all mixed, continue to stir it well for half an hour. Have ready a griddle heated over the fire, and bake the batter in the manner of buckwheat-cakes; send them to table hot, and eat them with butter or molasses.

These cakes are very light and good, and convenient to make; as they require neither eggs, milk, nor yeast. They may either be baked as soon as mixed, or they may stand for an hour or more.

Kentucky Batter Cakes

Sift a quart of yellow indian meal into a large pan; mix with it two large table-spoonfuls of wheat flour, and a salt-spoonful of salt. Warm a pint and a half of rich milk in a small sauce-pan, but do not let it come to a boil. When it begins to simmer, take it off the fire, and put into it two pieces of fresh butter, each about the size of a hen's egg. Stir the butter into the warm milk till it melts, and is well mixed. Then stir in the meal, gradually, and set the mixture to cool. Beat four eggs, very light, and add them, by degrees, to the mixture, stirring the whole very hard. If you find it too thin, add a little more corn-meal.

Have ready a griddle heated over the fire, and bake the batter on it, in the manner of buckwheat-cakes. Send them to table hot, and eat them with butter, to which you may add molasses or honey.

Rye Batter-Cakes

Beat two eggs very light. Mix them, gradually, with a quart of lukewarm milk, and sufficient rye-meal to make a batter about as thick as for buckwheat-cakes. Then stir in a large table spoonful of the best brewer's yeast; or twice that quantity, if the yeast is home-made. Cover it, and set it to rise in a warm place. If too thin, add more rye-meal. When quite light, and covered on the surface with bubbles, bake it on a griddle, in the manner of buckwheat cakes. Butter them, and eat them warm, at breakfast or tea.

If you cannot obtain good yeast, and wish to have the cakes ready with as much expedition as possible, you may use patent yeast-powders, according to the directions that accompany them. In this case, the cakes must be baked in half an hour after the powders are mixed into the batter.

Yeast-powders, put in at the last, are an improvement to all sorts of batter-cakes that have been previously raised with good real yeast; also to cakes made light by eggs. But to depend entirely on the powders, without either real yeast, or eggs, is not well; as the cakes, though eatable, are generally too tough and leathery to be wholesome. In cities, fresh yeast, from the brewers, can be obtained every day, at a very trifling cost, during the brewing season; which is usually from October till April. At other seasons, it can be procured from the bakers, or made at home; and should always be used in preference to depending solely on yeast-powders. Though they improve the lightness of batter, for which real yeast or beaten eggs have already been used, they will not, of themselves alone, give it a wholesome degree of either lightness or crispness. Too much dependence on yeast-powders is one reason that the buckwheat-cakes of the present day are so inferior to those of former times, when they were always made with real yeast. Indian batter-cakes may be made as above.