stir it into the batter, letting it set afterwards at least half
an hour. This will take off the acid.

Grease your baking-iron, and pour on it a ladle-full of the
batter. When brown on one side, turn the cake on the other.
[Footnote: Indian batter cakes may be made in a plain and
expeditious way, by putting three pints of cold water or cold milk
into a pan, and gradually sifting into it (stirring all the time)
a quart of indian meal mixed with half a pint of wheat-flour, and
a small spoonful of salt. Stir it very hard, and it may be baked
immediately, as it is not necessary to set it to rise.]


FLANNEL CAKES OR CRUMPETS.

Two pounds of flour, sifted.
Four eggs.
Three table-spoonfuls of the best brewer's yeast, or four and a
half of home-made yeast.
A pint of milk.

Mix a tea-spoonful of salt with the flour, and set the pan before
the fire. Then warm the milk, and stir into it the flour so as to
make a stiff batter. Beat the eggs very light, and stir them into
the yeast. Add the eggs and yeast to the batter, and beat all well
together. If it is too stiff, add a little more warm milk.

Cover the pan closely and set it to rise near the fire. Bake it,
when quite light.