Raised Johnny-Cake

Take a pint of sweet milk, half a gill of yeast, one gill of flour, a teaspoonful of salt, and half a teaspoonful of saleratus; stir in Indian meal enough to make it rather stiifer than griddle-cakes; let it rise over night, and in the morning bake as directed above.

This kind of cake has the advantage over those made without yeast, that, if a piece of it is left, it is not heavy when cold, but is as palatable a lunch as a slice of good bread.

Another Johnny-Cake

Take a pint of sour milk, or buttermilk, break an egg into it, stir in a spoonful or two of flour, and add Indian meal enough to make a thick batter; put in a teaspoonful of salt, stir it five or six minutes, and then add a heaping teaspoonful of saleratus dissolved in hot water. If it is the season for berries of any kind, put in a gill or two, but add more meal; bake in a pan or on the griddle.