Journey Cake.

Pour boiling water on a quart of meal, put in a little lard and salt,
and mix it well, have an oak board with a rim of iron at the bottom, and
an iron handle fastened to it that will prop it up to the fire; put some
of the dough, on it, dip your hand in cold water and smooth it over;
score it with a knife, and set it before coals to bake.


Corn Batter Cakes.

Take a quart of good milk, three eggs, a little salt, and as much sifted
corn meal as will make a thin batter; beat all well together, with a
spoonful of wheat flour to keep them from breaking, bake in small cakes,
keep them hot, and butter just as you send to table. Another way to make
corn batter cakes, is to take a quart of corn meal, two eggs, a small
lump of butter or lard, and mix it up with milk, or half water, if milk
is scarce, and bake them either thin or thick.


Rice Cakes.

Take a pint of soft boiled rice, a pint of milk, a little salt, and as
much corn meal as will make a thin batter with two eggs; beat all
together, and bake as corn batter cakes, or make it thicker and bake
it in a pan.