These are made like the sour-milk cakes, only that the milk is chiefly thickened with Indian meal. A spoonful or two of flour should be added; and it is well to use two eggs instead of one, but not necessary. Add a little bit of butter, melted.

* White corn-meal is best for these cakes; but yellow meal is best for brown bread and Indian puddings.

Note. - In all these various kinds of cakes in which sour milk is used, it is an improvement to substitute buttermilk; but that which is sold in cities as buttermilk is often adulterated.

Various remnants can be economically used in griddle-cakes or drop-cakes. Hominy or farina-pudding or boiled rice, winter squash, or mashed potato left of dinner, need not be wasted. Put them into a jar or pitcher kept for the purpose, with a pint of milk. When it has become sour, break it up with your hand, add an egg, salt, a teaspoonful of saleratus, and flour or corn-meal, and bake on the griddle; or make the batter a little thicker, and bake in drop-cake irons. (See Crumb Cakes, page 231.)