SECRETARY'S REPORT. 99 



four eggs and a sufficient quantity of milk, bake in small pans in a 

 quick oven. 



Superior Breakfast Corn Cakes. — Take three teacupfuls of corn 

 meal, one cup of wheat flour, two of milk and one of cream, (or in the 

 absence of cream a little butter,) one egg, one teaspoonful of salt ; bake 

 in small pans as above with a brisk heat. 



Corn Meal Breakfast Cakes. — Mix over night a quai't of 

 Indian meal, a teacupful of wheat flour, a table-spoonful of salt, a quart 

 of warm water ; pour on gradually the warm water, and stir it in with 

 a large spoon, so as to foi'm a very soft dough, cover the pan and set it 

 by until morning. In the morning thin the dough with another pint of 

 warm water so as to make it into a batter, having first dissolved in the 

 water a salt-spoonful of saleratus or a bit the size of a hazlenut ; beat the 

 mixture hard, then cover it and let it stand near the fire for a quarter of 

 an hour before you begin to bake it. Bake it in thin cakes on a griddle, 

 send them to table hot, and eat them with butter and molasses or honey. 



Missouri Corn Cakes. — Sift three pints of corn meal into a pan, 

 add a teaspoonful of salt, a table-spoonful of lard or nice drippings of 

 roast beef, a teaspoonful of soda in a little warm water, make it into a 

 soft dough with a pint of cold water, then thin it to the consistency of a 

 moderate batter by adding gradually not quite a pint and a half of warm 

 water ; when it is all mixed beat or stir it well for half an hour, then 

 have the gi'iddle over the fire, and when hot grease it with beef suet or 

 a piece of salt pork. Put on the batter and bake quick ; send them hot 

 to table as fast as baked ; eat them with butter, &c. 



These cakes are excellent and very convenient, as they require neither 

 eggs, milk or yeast. They may be baked as soon as mixed, or they 

 may stand an hour or more. 



Indian Corn Biscuit. — Sift a quart of corn meal and a pint of 

 wheat flour into a pan with a teaspoonful of salt and three joints of milk, 

 mix tliem well, beat the whites of four eggs and the yolks separately in 

 two pans ; the yolks must be beat until very thick and smooth, the 

 whites to a stift' froth that will stand alone by itself, then stir the yolks a 

 little at a time into the milk ; butter a sufficient number of cups or 

 small deep pans, nearly fill them with the batter, set them immediately 

 into a hot oven and bake them fast ; turn them out of the cups and send 

 them warm to the table, pull them open and eat them with butter. They 

 will puff up finely if at the last you stir in a teaspoonful of soda, 

 dissolved in a little warm water. 



