THE EMIGRANT'S HAND-BOOK. 129 



Dry them, and then reduce them to powder if possible; 

 if not, as fine as you can. Bake this powder in the oven 

 three or four times, and then grind it as you would corn. 

 Wood thus prepared acquires the smell and taste of corn- 

 flour. It will not ferment without the addition of leaven. 

 The leaven prepared for corn-flour, is the best to use 

 with it. 



It will form a spongy bread, and when much baked 

 with a hard crust, is by no means unpalatable. 



This kind of flour boiled in water and left to stand, 

 forms a thick, tough, trembling jelly, which is very nu- 

 tritious, and iu time of great scarcity in frontier countries, 

 may be resorted to to preserve life, with perfect confi- 

 dence.* 



INDIAN CORN CAKE. 



Indian corn is very much used in the United States, 

 and is an excellent bread-stuff. It is called maize in the 

 old country. The following recipe will make a good 

 substitute for bread, and is very easy to be made. 



Take one quart of sifted Indian meal, two table-spoon- 

 fuls of molasses, two tea-spoonfuls of salt, a bit of short- 

 ening, (lard or butter,) half as big as a hen's egg ; stir 

 these together ; make it pretty moist with scalding water, 

 put it into a well greased pan, smooth the surface, and 

 bake it brown on both sides before a quick fire. 



A rich kind of Indian cake may be thus made : Take 

 one egg to a half-pint of milk, put in two table-spoonfuls 

 of molasses, a little ginger or cinnamon ; stir into this 



* The writer of these pages believes thetoro root of the Sandwich Islands, which 

 forms the great staple of food for the natives, to be the mi'M turnip of the American 

 woods. The laiter is poisonous in an uncooked state, and so is the faro. 



The writer hns himself eaten of the cooked taro, (called poe in its prepared state) 

 at the Sandwich Islands, and can testify to its palatableness nnd nutritiousneM. la 

 UM Mxt edition of this work, the matter will be properly noticed. 



6* 



