Cover the mixture, and set it to rise, in a warm place, about
three hours.

When it is quite light, grease your baking-iron, and your muffin
rings. Set the rings on the iron, and pour the batter into them.
Bake them a light brown. When you split them to put on the butter,
do not cut them with a knife, but pull them open With your hands.
Cutting them while hot will make them heavy.


INDIAN BATTER CAKES.

A quart of sifted indian meal. \
A handful of wheat flour sifted. }mixed.
Three eggs, well beaten. /
Two table-spoonfuls of fresh brewer's yeast, or four of home-made
yeast.
A tea-spoonful of salt.
A quart of milk.

Make the milk quite warm, and then put into it the yeast and salt,
stirring them well. Beat the eggs, and stir them into the mixture.
Then, gradually stir in the flour and indian meal.

Cover the batter, and set it to rise four or five hours. Or if the
weather is cold, and you want the cakes for breakfast, you may mix
the batter late the night before.

Should you find it sour in the morning, dissolve a small
tea-spoonful of pearl-ash in as much water as will cover it, and