Take the crusts, crumbs, and pieces of bread left on the table and in the bread-box. Soak in water till soft, press through a colander. Cover with sour milk. Add 2 beaten eggs, and 1/2 teaspoon soda and salt to a quart. Stir in flour till rather thicker than buckwheat batter, and bake slowly on a hot griddle.
Put tepid water in a jar with salt and yeast; 1/2 cup of home yeast, or 1/2 cake compressed, will be sufficient for 2 or 3 quarts of water. Make a smooth batter with buckwheat flour, of medium thickness. In the morning, beat well, but do not add any soda for the first or second bakings. Save a pint of batter for the next rising. It is better to take out the batter that you wish to keep before the soda is added, that it may not become too strongly impregnated with the soda. Bake quick on a hot griddle.
Mrs. E. B. Baldwin.
1 cup white corn-meal.
2 cups flour. 2 cups milk.
1 quart boiling water.
1 cake yeast.
1/4 teaspoon soda.
1 teaspoon salt.
Scald the meal at night, with the boiling water. Beat well; while yet warm, stir in flour, sugar, milk, and yeast. Let rise all night; then add soda and salt. Leave a cup full for the next rising.
Columbia Loving, Bowling Green, Kentucky.
1 pint meal.
1 cup buttermilk 1/2 teaspoon salt.
1/2 teaspoon soda. 1/2 cup water, 1 egg.
Mix and bake on a hot griddle.
One pint of fine hominy soaked all night. Boil it soft. Drain, and add 1 pint white corn-meal, sifted, and 3 tablespoons fresh butter; a saltspoon of salt. Then add gradually 1 quart milk. Let cool, and add at the last 3 eggs, beaten very light. Bake on a griddle.
1 pint sour milk or sour cream.
1 tablespoon melted butter if milk is used.
3 eggs; teaspoon soda.
Flour for batter to bake on griddle.
Leave the whites of eggs till just before baking, then beat very light and stir in lightly.