Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one tea-cupful of thick, sour milk, two eggs well beaten, a level tablespoonful of melted butter, a level teaspoonful of soda and flour enough to make the consistency of pan-cake batter; let stand twenty minutes, then bake.
This is a convenient way, when making sponge for bread over night, using some of the sponge.
Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder sifted together; beat three eggs and add to three cupfuls of sweet milk, also a tablespoonful of melted butter; mix all into a smooth batter, as thick as will run in a stream from the lips of a pitcher. Bake on a well-greased, hot griddle, a nice light brown.
Make a batter of a quart of sour milk and as much sifted flour as is needed to thicken so that it will run from the dish; add two well-beaten eggs, a teaspoonful of salt, a tablespoonful of melted butter, and a level teaspoonful of soda dissolved in a little milk or cold water, added last; then bake on a hot griddle, well greased, brown on both sides
Stir into one quart of boiling milk three cups of corn meal; after it cools add one cup of white flour, a teaspoonful of salt and three table-spoonfuls of home-made yeast. Mix this over night. In the morning add one tablespoonful of melted butter or lard, two beaten eggs and a teaspoonful of soda dissolved in a little water.
This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a little; in the meantime the griddle could be heating. Take a small stick like a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it firm. Melt together a tablespoonful of butter and lard. Grease the griddle with this. Between each batch of cakes, wipe the griddle off with a clean paper or cloth and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible. As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing. The second lot always cooks better than the first, as the griddle becomes evenly heated.
Scald two cups of sifted meal, mix with a cup of wheat flour and a teaspoonful of salt. Add three well-beaten eggs; thin the whole with sour milk enough to make it the right consistency. Beat the whole till very light and add a teaspoonful of baking soda dissolved in a little water. If you use sweet milk, use two large teaspoonfuls of baking powder instead of soda.
One quart of Graham flour, half a pint of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes, add the yeast, and when light bake on griddle not too hot.