Corn-Cake

Stir into three cups of sour milk a half a cup of white sugar, one cup of white flour, one teaspoonful of salt, and a beaten egg. Add a teaspoonful of soda dissolved in about a spoonful of boiling water, a teaspoonful of butter, melted, and sifted Indian meal enough to make a thick batter; but it should not be stiff. Bake in two pans about half an hour.

White-Meal Cake

The white corn-meal makes the most delicate breakfast cakes. Use the proportions of sour milk, sugar, butter, salt, and saleratus mentioned above, also one or two eggs, but no wheat-flour. Stir in enough white meal to make a batter as thick as for the preceding cake. Bake in two pans half an hour, or in little drop-cake pans a shorter time.

Graham Drop-Cakes

Three teacups of sour milk half a cup of brown sugar, one cup of white flour, a teaspoonful of salt, also one of saleratus, and enough Graham meal to make a stiff batter. Bake in drop-cake irons.

Note. - To prepare new drop-cake pans for use, scour them first with soap and sand, then grease them well, and heat them, then wash them again.

Note. - In the season of whortleberries, add them to all these corn-cakes.