542. Scotch Crumpets

Two eggs,

One pint of milk,

A tea spoonful of butter,

Half a gill of yeast,

Salt to taste,

As much oatmeal or unbolted flour as will make a batter.

Warm the butter in the milk - it must be merely lukewarm when the eggs are put in. Beat the eggs very light, stir them into the milk, and add as much oatmeal or unbolted flour (the latter is preferable,) as will form a batter, add the salt and yeast, beat it well, and stand it away to rise.

Bake them like buckwheat cakes, butter them and serve hot.

343. Indian Fritters

Two tea cupsful of Indian meal, Half a tea-cup of wheat flour, Salt just to taste, Three eggs, Milk enough to form a thick batter.

Mix the Indian meal and salt, stir into this as much milk as will make a thick batter. Whisk the yelks very thick and light and stir into the Indian; then beat the whites to a stiff dry froth, and stir them into the mixture alternately with the flour. Do not beat it after the white is in as that will make it tough.

Have a pan with some hot lard, drop a spoonful of the batter into it, and bake a light brown on both sides. They should be baked as soon as they are mixed, as if suffered to stand they will be heavy.

With a sweet sauce these may be eaten as dessert.

344. Indian Slappers

One pint of Indian meal, One gill of boiling milk, One tea spoonful of butter, Salt just to taste, One gill of wheat flour, Two eggs, One gill of yeast, Milk sufficient to make a batter.

Cut up the butter in the Indian meal, and add the salt, then stir into it the gill of boiling milk.

Beat the eggs, and when the meal is cool add them and the wheat flour to it, with as much milk as 15* will form a batter. Then add the yeast. When the batter is light grease your griddle, and bake them as buckwheat cakes.

345. Indian Pone

Put on one quart of water in a pot, as soon as it boils stir in as much Indian meal as will make a very thin batter. Beat it frequently whilst it is boiling, which will require ten minutes. Then take it off, pour it in a pan, and add one ounce of butter, and salt to the taste.

When the batter is lukewarm stir in as much Indian meal as will make it quite thick.

Set it away to rise in the evening; in the morning make it out in small cakes, butter your tins and bake in a moderate oven. Or the more common way is to butter pans, fill them three parts full, and bake them.

This cake requires no yeast.

346. Johnny Or Journey Cake

One quart of Indian meal, add to this salt to taste, and pour over it as much boiling water as will form a dough.

Take the dough, roll it into balls, press it on a board to form the cake - it should be about the eighth of an inch in thickness. Place the board in front of the fire so as the heat may brown the cakes, turn them, and when brown on both sides, send them to the table.