404 IfR- CHASE'S RECIPES. 



butter or lard, 1 table-spoonful; Indian meal to make a tbin batter. Bake in a 

 hot oven.— Elizabeth Kent, Burlington, Vt. 



Plain Com Cake, to Bake at Once. — Three cups sour milk, or 

 buttermilk; 3 cups of Indian meal; 3 table-spoonfuls of molasses; 1 egg; a 

 pinch of salt; 1 tea-spoonful of soda, and a heaping table-spoonful of flour. 

 Bake in a quick oven. 



Kentucky Corn Dodgers.— Place your griddle where it will heat, for 

 this is much better than a bread pan, there being less danger of scorching at the 

 bottom. Take an even pint of sifted meal, a heaping table-spoonful of lard, a 

 pinch of salt and a scant half pint of cold water; mix well and let it stand 

 while you grease your griddle and sprinkle some meal over it. Make the dough 

 into rolls the size and shape of goose eggs, and drop them on the griddle, taking 

 care to flatten as little as possible, for the less bottom crust the better. Place 

 in the oven and bake until brown on the bottom. Then change the grate and 

 brown on top, taking from 20 to 30 minutes for the whole process. To be 

 eaten while hot, with plenty of good butter. 



Corn Bread or Breakfast Corn Cake.— Some years ago businesa 

 called me to pass through Toledo several times, and I staid over night, each 

 time, at the Island House, where I found so much better corn bread at the 

 breakfast table than I had ever eaten — according to my custom when traveling 

 and finding some dish extra nice — I obtained the recipe, through influence of 

 the waiter girl, as "mail carrier," (paying a price equal to the price of this 

 book,) who wrote it out for me in my diary while I ate my breakfast; here it 

 is: One quart of corn meal, 1 cup of flour, or a little less; 1 table-spoonful of 

 baking powder; milk, to wet; beating in 1 or 2 eggs, a little sugar and salt; put 

 into a dripping pan, and put, at once, into a hot oven, but do not dry it up by 

 over-baking. (See Corn Dodgers among the breads.) 



Remarks. — I think I have eaten of it more than 100 times since, but I have 

 never seen corn cake to excel it. It should be 1 to IJ^ inches thick when 

 baked. 



Oatmeal, or Scotch, Cake. — Into 1 qt. of cold water stir the finest 

 oatmeal enough to make it about as thick as hasty pudding. Be sure that the 

 meal is sprinkled in so slowly, and that the stirring is so active, that the mush 

 will have no lumps in it. Now, put it on the buttered pan, where it can be 

 spread out to half the thickness of a common cracker, and smooth it down 

 with a wet case knife. Run a sharp knife across it, so as to mark it into the 

 sized pieces you wish, and then place it in a warm oven and bake slowly, being 

 careful not to brown it. Salt. 



Waffles, With Yeast.— Sweet milk 2 cups; flour, 2 cups; yeast, 3 

 table-spnonfuls; 2 eggs; melted butter, 1 table-spoonful; salt, 1 salt-spoonful. 

 Directions — Set the sponge over night; in the morning beat and stir in the 

 eggs and butter; bake in waflBe-irons. 



Bice Waffles.— Cold boiled rice, 1 cup; sweet milk, 2^ cups; 2 eggs; 

 butter, 2 table-spoonfuls; cream of tartar, 1 tea-spoonful; soda, ^ tea-spoon* 

 ful; use flour to make the batter. Bake in wafile-irons. 



