Cracknels

To a pint of rich milk, put about two ounces of butter and a good spoonful of yeast. Make it just warm, and mix into it as much fine flour as will make it a light dough; roll it out very thin, and cut it into long pieces two inches broad. Prick them well, and bake them in a slow oven upon tin plates.

English Buttermilk Cakes

To a quart of flour, add a pint of buttermilk and a teaspoonful of salt, dissolve a dessertspoonful of soda in a little warm water, and stir it into the milk, which pour upon the flour while foaming. Beat all well together, adding flour enough to make a smooth dough. Roll it out, divide it into cake with a paste cutter, and bake it in a quick oven for fifteen or twenty minutes.

Cream Crackers

One pint of cream and six eggs, with flour sufficient to form a stiff dough. Beat the eggs very light, mix all the ingredients together, and pound the dough for at least half an hour. If the cream is sour, add a little soda dissolved in some of the cream.

Hoe Cake

Pour boiling water on a quart of Indian meal, stir in a spoonful of butter or lard, and a little salt. Let the dough be stiff. Knead or work it for ten minutes. Bake it on a board before the fire, slowly. When nicely brown on one side, turn it by running a thread between the cake and the board, return it to the fire, and bake the other side.

Johnny Cake

Three cups of Indian meal, one cup of flour, one third of a cup of molasses, and a little salt. Mix the whole with buttermilk, or sour milk, with a teaspoonful of soda dissolved in it. The batter should be rather stiff. Bake in a quick oven.

Small Pound Cakes

One pound of butter, one pound of sugar, one pound of flour, ten eggs, a gill of brandy. Beat the butter and sugar very light; whisk the egg yolks and whites together till they are thick, and add them to the butter and sugar. Stir in the flour gradually. Add the brandy, and beat the whole several minutes. Butter small round pans, fill them only about half full, to allow for swelling, and bake in a moderate oven. A few dried currants, washed and floured, may be stirred into the batter.

Molasses Pound Cake

The ingredients are - one pound and a half of butter, four eggs, one pint of molasses, half a pound of sugar, one pint of milk, one tablespoonful of pearlash - cinnamon, cloves, nutmeg, to your liking - and one gill of brandy. To be mixed the same thickness as pound cake batter.

Indian Pound Cake

Three quarters of a pound of sugar, nine ounces of Indian meal, a quarter of a pound of wheat flour, half a pound of butter, one nutmeg, grated, one teaspoonful of ground cinnamon, eight eggs, four tablespoonfuls of brandy. Mix the wheat and Indian meal together. Stir the butter and sugar to a cream; beat the eggs light and add to it, then the flour; add the spices and liquor, and beat it well. Line your pan with paper well buttered, and pour in the mixture, or bake it in an earthen mould in a moderate oven. Rose-water may be substituted for the brandy.