A quart of sifted Indian meal. - A handful of wheat flour. - A quart of milk. - Four eggs. - A heaping salt-spoon of salt. Mix together the Indian and wheat meal, adding the salt. Beat the eggs light in another pan, and then stir them a little at a time into the milk, alternately with the meal, a handful at a time. Stir the whole very hard at the last. Have ready a hot griddle, and bake the cakes on it in the manner of buckwheat cakes, or crumpets; greasing or scraping the griddle always before you put on a fresh ladle-full of batter. Make all the cakes the same size, and when done trim the edges nicely with a knife. Send them to table hot, laid one on another evenly, buttered and cut in half. Or they may be buttered after they go to table.

Indian Crumpets

A quart of Indian meal. - Half a pint of wheat flour. - A quart of milk. - A heaping salt-spoonful of salt. - Three eggs. - Two large table-spoonfuls of strong fresh yeast. - Warm the milk. Sift the Indian meal and the flour into a pan, and mix them well. Then stir them into the milk, a handful at a time; adding the salt. Beat the eggs very light in another pan, and then stir them, gradually, into the milk and meal. Lastly, add the yeast. Stir the whole well; then cover it, and set it to rise in a warm place, such as a corner of the hearth. When it has become very light, and is covered with bubbles, have the griddle ready heated to begin to bake the cakes; first greasing the griddle. For each crumpet pour on a large ladle-full of batter. Send them to table several on a plate, and as hot as possible. Eat them with butter, to which you may add molasses or honey.

If the batter should chance to become sour by standing too long, you may remedy it by stirring in a level tea-spoonful of pearlash, soda, or sal-eratus, dissolved in a very little lukewarm water. Then bake it.