CAEB8. 409 



water till nicely done and the water about all evaporated; then add milk, 1 qt. 

 wheat flour, 1 cup, and 1 beaten egg. 



Indian Griddle Cakes.— White Indian meal, 2 cups; flour, 1 cup; 

 yeast, J^ cup; salt, 1 tea-spoonful; milk to make a stiff batter; put in a warm 

 place over night, as sponge for bread ; stir in the morning, and make of a suit- 

 able consistence by adding milk or meal with a little flour, which ever may be 



Graham Griddle Cakes. — For a family of 4 or 5 persons, take sour 

 buttermilk, 2 cups, with a small tea-spoonful of soda; 2 eggs, well beaten, and 

 added with a pinch of salt; then stir in graham flour to make a batter a little 

 thicker than usual for cake batter. Fry upon a hot griddle, and keep in a 

 tureen or other covered dish. 



Bemarks—Bj some people griddle cakes are always called "pancakes." 

 It matters not which you call these; but they take the place of bread during the 

 meat course for breakfast, after which with a little nice butter and a home- 

 made syrup, by dissolving granulated sugar by putting in a little water and 

 bringing to a boiling heat — I like the syrup to be pretty thick ; and I greatly 

 prefer these for general use to those made^f rom buckwheat, both in flavor and 

 for healthfulness, as they never cause an eniption upon the skin as buckwheat 

 often does. With those having rich cream and maple sugar, they will prove a 

 rare dish, not soon abandoned if tried. If graham bread, graham biscuit, or 

 gems, are left over until they become dry, let them be broken into sour milk or 

 buttermilk over night, then mashed with a spoon or a clean hand in the morn- 

 ing, and thickened with a little graham flour, and the cakes will be very light 

 and nice by using a little soda, as first mentioned. These, like warm graham 

 biscuit or gems, may be eaten in moderation even by dyspeptics, by which you 

 may know, as the author has proved, they are healthful. 



Crackers. — To 1 qt. of light bread dough — about enough for 1 loaf of 

 bread— work in shortening, 1 cup, and soda, 3^ tea-spoonful; then knead in 

 flour to make a stiff dough; roll and pound with the rolling-pin for 15 or 20 

 minutes, then knead and roll thin and cut with a small cutter, put in a dripping 

 pan, pick with a fork and bake. Graham crackers may be made in the same 

 way. — Farm and Firesido. 



