Pour warm water on a quart of Indian meal, stir in a spoonful of lard or
butter, some salt, make it stiff, and work it for ten minutes, have a
board about the size of a barrel head, (or the middle piece of the head
will answer,) wet the board with water, and spread on the dough with
your hand, place it before the fire, prop it aslant with a flat-iron,
bake it slowly, when one side is nicely brown, take it up and turn it,
by running a thread between the cake and the board, then put it back,
and let the other side brown. These cakes used to be baked in Virginia
on a large iron hoe, from whence they derive their name.


Batter Bread with Yeast.

Rub a piece of butter the size of an egg, into a quart of com meal, add
a little salt, make it in a batter with two eggs and some new milk, add
a spoonful of yeast, set it by the fire an hour to rise, butter little
pans, and bake with a quick heat.


Carolina Corn Rolls.

Take a pint of corn meal; pour over it sufficient boiling water to make
a very stiff dough, then add a table-spoonful of salt, and permit it to
stand until about milk-warm; work it well with the hand, then make out
the rolls, of an oblong shape, and bake them from half to three-quarters
of an hour, according to their size. The addition of a small lump of
butter or lard is an improvement. If they are rightly made, they will
split on the top in baking, and can be eaten by those who cannot partake
of other preparations made of corn flour.