102 BOARD OF AGRICULTURE. 



has become very light and is covered, with bubbles, have the griddle 

 ready heated to begin to bake the cakes, first greasing the griddle. For 

 each crumpet pour on a large ladle full of batter ; send them to the table 

 as hot as possible ; eat with butter to which molasses or honey may be 

 added. 



If the batter should chance to become sour by standing too long it may 

 be remedied by stirring in a 'teaspoonful of soda or saleratus dissolved in 

 a little lukewarm water ; then bake it. 



Baked Corn Pudding. — To one teacupful of corn meal add one 

 quart of milk, three eggs and a little ginger. Bake one hour. 



Rye and Indian Griddle Cakes. — Take one cupful -of corn meal, 

 two cups of rye flour, one egg, a little salt, and three spoonfuls of soda 

 and cream of tartar, one of soda and two of tartar, make a batter the 

 same as for buckwheat cakes and bake on a griddle. 



Rye and Indian Bread. — Take three pints of rye flour, one table- 

 spoonful of salt, four teaspoonfuls of soda and cream of tartar as above, 

 one teacupful of molasses, one quart of boiling water, the whole to be 

 mixed and thinned sufficiently with sweet milk. 



Hominy is prepared by grinding or cracking white corn in a mill or 

 mortar, then it is sized with riddles or selves of various sizes, and the 

 hulls or chaff blown off. There are generally thi'ee sizes, big, middling 

 and small hominy. 



One quart of small hominy will absorb about two quarts of water ; the 

 same quantity of meal will absorb about five pints of water. The coarser 

 the hominy the longer it Avill I'equire to boil it. 



It should be boiled in the following manner. Wash in two or three 

 waters, taking care each time to let them settle ; when the water is first 

 put on it should be well rubbed with the hands, in order to separate the 

 husks or skins and flour if any arise, then put it in a sauce-pan with 

 two quarts of soft water, slightly salted, (one teaspoonful to the quart,) 

 and let it boil slowly two hours or more, occasionally stirring it as 

 soon as it begins to boil to prevent its burning. It may be boiled to any 

 consistency that may be preferred, from that of mush to the dryness of 

 rice, the latter is generally preferred. If any should be left from dinner, 

 add a little hot milk or water, and one egg, and flour enough to give it 

 consistency ; bake on a griddle and you have a dish not inferior to that 

 of rice. 



Hominy Breakfast Cakes. — Boil two cups of small hominy very 

 soft, add an equal quantity of white corn meal, with a little salt, and a 



