Indian Bread with Butter-milk.

To one quart of butter-milk, slightly warmed, put a tea-spoonful of
salaeratus, dissolved in water, two eggs, well beaten, a table-spoonful
of melted butter or lard, a little salt; stir in with a spoon as much
Indian meal as will make a thick batter; beat it for a few minutes,
grease your pans, and bake quickly. If you bake this quantity in two
pans, a half hour will be sufficient, or if in one, it will take an
hour. Look at it often while baking, as it is liable to burn. An
excellent recipe.


Little Indian Cakes.

Put a spoonful of lard in a quart of meal, and two tea-spoonsful of
salt, pour boiling water on half the meal, stir it; then add as much
cold water as will enable you to make it out in cakes of a convenient
size, bake on the bake-iron over the fire.


Maryland Corn Cakes.

Mix a pint of corn meal with rich milk, a little salt, and an egg, it
should be well beaten with a spoon, and made thin enough to pour on the
iron; take in cakes the size of a breakfast plate; butter and send them
hot to table.


A Virginia Hoe Cake.