Take one pint and a half of sifted corn meal and stir into it one pint of boiling sweet milk, then put in one teaspoonful of salt and one tablespoonful of butter. Beat the yolks of four eggs with one ta-blespoonful of white granulated sugar and stir them in, then beat the whites with one tablespoonful of sugar to a stiff foam, then stir in three teaspoonfuls of baking powder and the whites last. Put it into the oven as soon as the whites are in and bake it thirty minutes.
One pint of boiled sweet milk, one pint of sifted flour, one teaspoonful of salt, one tablespoonful of fresh butter, four fresh eggs separated, one table-spoonful of white granulated sugar beaten with the whites to a stiff foam, one tablespoonful of sugar beaten with the yolks, and two teaspoonfuls of baking powder. Put half of the milk into the pan that the cakes are to be made in and stir in the flour; stir it until it is a smooth batter, then stir in the other half of the milk with the salt and the batter, then stir in the yolks and the baking powder. Put the whites in last and bake as soon as they are in.
Two cups of Graham flour; one cup of white flour; one teaspoonful of salt; one heaped table-spoonful of lard; two and a half cups of warm sweet milk; three eggs beaten separately; three teaspoonfuls of baking powder; mix the graham and white flour, salt and lard together; then add the warm milk and beaten yolks; then beat the whites with two teaspoonfuls of white sugar to a stiff foam and stir them in, and last, add the baking powder. Heat the gem pans, grease them, put in the batter quickly and bake in a quick oven.
One pint of rich sweet milk; two tablespoonfuls of fresh lard; two tablespoonfuls of white granulated sugar; one teaspoonful of grated nutmeg; one teaspoonful of salt; six ounces of sifted flour with two teaspoonfuls of baking powder mixed with it; six fresh eggs beaten separately. Put half of the milk, lard, sugar, nutmeg and salt into an iron skillet over a slow fire and let it come to a boil. Mix the flour and baking powder with the other half of the milk until it is a smooth batter, then stir it into the boiling milk and keep stirring it until it is a smooth dough, then take it off the fire to cool and beat the yolks, and stir them in, then beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in last. Have ready on the fire a skillet with hot lard and drop in half a tablespoonful of the dough at a time, fry them a light brown, sift powdered sugar over them and send them to table warm.
Peel a quarter of a peck of the best potatoes, wash them in cold water and put them into a colander to drain, then grate them on a horseradish grater. When they are all done put them into a linen cloth and squeeze out all the water; then put the grated potatoes into a pan with two teaspoon-fuls of salt and the yolks of five fresh eggs; beat them together a few minutes and then stir in one pint of rich sweet milk; beat the whites to a stiff foam and stir them in when you are ready to bake.
Bake them in fresh lard and send them to table in a warm chapping dish.