A quart of Indian meal. - Sufficient warm water to make a soft dough. - A small tea-spoonful of salt. - Put the Indian meal into a pan, and add the salt. Make a hole in the centre of the meal, and pour in a little warm water. Then mix it with a large, strong spoon, adding, by degrees, water enough to make a soft dough. Flour your hands, and knead it into a large lump - divide it into two equal portions. Flour your paste-board, lay on it the first lump of dough, and roll it out about an inch thick. Then, having already heated your griddle,) lay the cake upon it, spreading it evenly, and make it a good round shape. It should cover the whole surface of the griddle, which must first be greased, either with butter or lard tied in a rag, or with a bit of fat fresh pork. Butter it well; and when one side is well browned, turn it on the other, taking care not to break it. Send it to table hot, cut into three-cornered pieces - split and butter them. As soon as the first cake is sent in, put the other to bake.
This is one of the plainest and simplest preparations of Indian cake, and is very good when warm.