Directions for Cookery, in its Various Branches

before it is baked, stir in about a salt-spoonful of pearl-ash dissolved in a little lukewarm water; and let it set half an hour longer before it is baked. INDIAN MUSH CAKES. Pour into a pan three pints of cold water, and stir gradually into it a quart of sifted Indian meal which has been mixed with half a pint of wheat flour, and a small tea-spoonful of salt. Give it a hard stirring at the last. Have ready a hot griddle, and bake the batter immediately, in cakes about the size of a saucer. Send them to table piled evenly, but not cut. Eat them with butter or molasses. This is the most economical and expeditious way of making soft Indian cakes; but it cannot be recommended as the best. It will be some improvement to mix the meal with milk rather than water. JOHNNY CAKE. Sift a quart of Indian meal into a pan; make a hole in the middle, and pour in a pint of warm water. Mix the meal and water gradually into a batter, adding a small tea-spoonful of salt. Beat it very hard, and for a long time, till it becomes quite light. Then spread it thick and even on a stout piece of smooth board. Place it upright on the hearth before a clear fire, with a flat iron or something of the sort to support the board behind, and bake it well. Cut it into squares, and split and butter them hot. INDIAN FLAPPERS. Have ready a pint of sifted Indian meal, mixed with a handful of wheat flour, and a small tea-spoonful of salt. Beat four eggs very light, and stir them by degrees into a quart of milk, in turn with the meal. They can be made in a very short time, and should be baked as soon as mixed, on a hot griddle; allow a large ladle full of batter to each cake, and make them all of the same size. Send them to table hot, buttered and cut in half. INDIAN MUFFINS. Sift and mix together a pint