Very Plain Indian Dumplings

Sift some Indian meal into a pan; add about a salt-spoon of salt to each quart of meal; and scald it with sufficient boiling water to make a stiff dough. Pour in the water gradually; stirring as you pour. When the dough becomes a stiff lump, divide it into equal portions; flour your hands, and make it into thick, flat dumplings about as large round as the top of a glass tumbler, or a breakfast cup. Dredge the dumplings on all sides with flour, put them into a pot of boiling water (if made sufficiently stiff they need not be tied in cloths;) and keep them boiling hard till thoroughly done. Try them with a fork, which must come out quite clean, and with no clamminess sticking to it. They are an excellent appendage to salt pork or bacon, serving them up with the meat; or they may be eaten afterwards with butter and molasses, or with milk sweetened well with brown sugar, and flavoured with a little ground spice.

Very Plain Indian Batter Cakes

A quart of warm water, or of skim milk. - A quart of Indian meal and half a pint of wheat flour, sifted. - A level tea-spoonful of salt. Pour the water into a pan; add the salt; and having mixed together the wheat and Indian meal, stir them gradually into the water, a handful at a time. It should be about the consistence of buckwheat cake or muffin batter. Beat it long and hard. If you find it too thick, add a little more water. Have ready a hot griddle, grease it, and bake the cakes on it. They should not be larger than the top of a tumbler, or a small saucer. Send them to table hot, in even piles, and eat them with butter or molasses.

These are the plainest sort of Indian batter cakes; but if well beaten and properly baked, they will be found very good, as well as economical. It is an improvement to mix them with milk instead of water.