SECRETARY'S REPORT. 97 



it. Then send it to table hot, and eat it with milk, cream, or molasses 

 and butter. What is left may be cut into slices and fried for breakfast 

 next day. 



Plain Johnny-cake. — Sift a quart of Indian meal into a pan, make 

 a hole in the middle and pour into it a pint of warm water, adding a tea- 

 spoonful of salt ; with a spoon mix the meal and water gradually into a 

 soft dough, stir it very hard for a quarter of an hour or more, till it 

 becomes light and spongy, then spread the dough smooth and evenly on 

 a stout, flat board, a piece of the head of a flour barrel will serve for this 

 purpose, place the board nearly, but not quite upright, and set a smooth- 

 ing iron or a stone against the back to support it ; bake it well ; when 

 done, cut it into squares, and send it hot to table, split and butter ; some 

 prefer sirup or molasses with it. 



Nice Johnny-cake. — Sift a quart of Indian meal into a pan, rub two 

 table-spoonfuls of butter into it, add a small teacup of molasses, and a 

 teaspoonful of ground ginger, and pour on by degrees sufHcient warm 

 water to make a moderately soft dough ; it may be stirred very hard ; 

 then grease with fresh butter, small tin pans about 2^ inches in diameter 

 and I of an inch deep, fill them with the dough and bake with a strong 

 fire. They must be well baked, taking care that the surface does not 

 burn while the inside is soft and raw. 



Hoe-cake. — Take an earthen or tin pan and half fill it with coarse 

 Indian meal, which should be sifted in, adding a little salt ; have ready 

 a kettle of boiling water, pour into the Indian meal sufficient hot 

 water (a little at a time) to make a stiff dough, stirring it with a 

 spoon as you proceed. It must be thoroughly mixed and stirred hard. 

 If you want the cakes for breakfast, mix this dough over night ; cover 

 the pan and set it in a cool place till morning ; if kept warm it may turn 

 sour. Early next morning as soon as the fire is burning well, set the 

 griddle over it and take out the dough a handful at a time ; flatten and 

 shape it by patting with your hands till you form it into cakes about 

 the size of a common saucer and half an inch thick ; when the griddle 

 is quite hot lay on as many cakes as it will hold and bake them brown ; 

 when the upper side is done slip a knife beneath and turn them over ; 

 they must be baked brown on both sides. Eat them warm with butter, 

 molasses, or whatever suits best. They will be less liable to stick if 

 before each baking the griddle should be greased with a bit of fat pork 

 or butter. 



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