347. Indian Light Cake

One pint of Indian meal, One pint of milk,

Two eggs,

One tea spoonful of butter,

Salt to the taste,

One tea spoonful of dissolved salaeratus.

Mix the butter and salt with the meal; boil half the milk, add the dissolved salaeratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boiling milk over the meal and let it cool. Then add the cold milk and salaeratus. Bake it in a shallow pan.

350. Indian Meal Breakfast Cakes

One quart of Indian meal, Two eggs,

A tea spoonful of dissolved salaeratus,

Half an ounce of butter,

Salt to taste,

Milk sufficient to make a thick batter.

Beat the eggs very thick and light. Cut up the butter in the meal, then pour over it enough boiling water to wet it. When it is cool add the eggs and salt; pour the dissolved salaeratus into the milk, and add as much milk as will make it into a thick batter.

Butter square tin pans, fill them but about two-thirds and Bake in a quick oven. When done cut them into squares and serve hot.

356. Mush Cakes

One quart of milk,

A quarter of a pound of butter,

Half a pint of yeast,

Salt to taste,

Indian meal sufficient to thicken the milk,

Flour enough to make a dough.

Boil the milk, and stir into it as much Indian meal mixed with cold milk as will make a mush as thick as batter, add the butter and salt while the mush is hot. As soon as it becomes lukewarm stir in the yeast and as much flour as will form a dough; cover it and stand it to rise. When light make it out into biscuits, put them in buttered pans, and as soon as they rise again bake them in a hot oven. These cakes are very nice.

358. Buttermilk Cakes

Take one pint of buttermilk and stir into it as much flour as will form a dough, with one table spoonful of dissolved carbonate of ammonia. Roll the dough out in sheets, cut the cakes, and bake them in a moderate oven. The carbonate of ammonia may be obtained at any of the druggists; it is the common smelling-salts, without any of the aromatic drugs. It never imparts any taste to the food, as the heat disengages the carbonic acid gas and the ammonia.

359. Indian Metland

One pint of milk,

The yelk of one egg and whites of two,

Half an ounce of butter,

Salt to the taste,

Indian meal enough to make a batter.

Warm the milk and butter together, beat the yelk of the egg, stir it into the milk, then add the meal. Lastly whisk the whites till they are very dry, and stir them in gently. Butter a square pan, pour in the batter, and bake in a moderate oven. When done cut it in squares and serve hot.

360. Cream Of Tartar Cakes

One pint of milk,

One ounce of butter,

Three pints of flour,

Three tea spoonsful of cream of tartar, 16

One tea spoonful of carbonate of soda or salae-ratus.

Rub the butter in the flour, add the cream of tartar; dissolve the salaeratus in the milk and add it to the flour. Roll out the dough, cut it in cakes and bake them on tins in a moderately hot oven.