1(58 THE HOME, FARM AND Ll'SINKSS CYCLOP.KDJA. 



things are baked sufficiently, take them out, set in the crackers, and let 

 them remain till baked hard and crispy. 



CREAM CAKES. Mix half a pint of thick cream with the same quantity 

 of milk, four eggs, and flour to render them just stiff enough to drop on 

 buttered tins. They should be dropped by the large spoonful several 

 inches apart, and baked in a quick oven. 



CRUMPETS. Take three teacups of raised dough, and work into it with 

 the hand half a teacup of melted butter, three eggs, and milk to render it 

 a thick batter. Turn it into a buttered bake pan, let it remain fifteen min- 

 utes, then put on a bake pan lid heated so as to scorch flour. It will bake 

 in half an hour. 



RICE CAKES. Mix a pint of rice boiled soft with a pint of milk, a tea- 

 spoonful of salt, and three eggs beaten to a froth. Stir in rice or wheat 

 flour till of the right consistency to fry. If you like them baked, add 

 two more eggs, and enough more flour to make them stiff enough to roll 

 out, and cut them into cakes. 



BUCKWHEAT CAKES. Mix a quart of buckwheat flour with a pint of 

 lukewarm milk (water will do, but is not as good), and a teacup of yeast; 

 set it in a warm place to rise. When light (which will be in the course 

 of eight or ten hours if family yeast is used ; if brewers' yeast is used 

 they will rise much quicker), add a teaspoonful of salt if sour, the same 

 quantity of saleratus, dissolved in a little milk and strained. If they are 

 too thick, thin them with cold milk or water. Fry them in just fat 

 enough to prevent their sticking to the frying pan. 



GREEN-CORN CAKE. Mix a pint of grated green-corn with three table- 

 spoonsful of milk, a teacup of flour, half a teacup of melted butter, one 

 egg, a teaspoonful of salt, and half a teaspoonful of pepper. Drop this 

 mixture into hot butter by the spoonful, let the cakes fry eight or ten 

 minutes. These cakes are nice served up with meat for dinner. 



INDIAN-CORN CAKE. Stir into a quart of sour or butter-milk a couple 

 of teaspoonsful of saleratus, a little salt, and sifted Indian meal to render 

 it a thick batter a little cream improves the cake bake it in deep cake 

 pans about an hour. When sour milk cannot be procured, boil sweet milk y 

 and turn it on to the Indian meal ; when cool put in three beaten eggs to 

 a quart of the meal, add salt to the taste. 



INDIAN SLAP JACKS. Scald a quart of Indian meal, when lukewarm 

 turn, stir in half a pint of flour, half a teacup of yeast, and a little salt. 

 When light fry them in just fat enough to prevent their sticking to 

 the frying pan. Another method of making them, which is very nice, is- 

 to turn boiling milk or water on to the Indian meal, in the proportion 



