The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

of milk, a tea cup of flour, half a cup of melted butter, one egg, a tea spoonful of salt, half a tea spoonful of pepper. Drop this mixture by the spoonful into hot butter, and fry it eight or ten minutes. These cakes are nice served up with meat for dinner. 130. _Corn Cake._ To a quart of milk put three beaten eggs, a tea spoonful of salt, mix it with sifted Indian meal enough to make a thin batter. Bake it in a bake pan about one hour. Buttermilk or sour milk with a tea spoonful of saleratus, is better to mix with the Indian meal, than sweet milk and eggs. 131. _Indian Slap Jacks._ Mix a quart of milk with a pint of Indian meal, four table spoonsful of flour, three beaten eggs, a tea spoonful of salt. A table spoonful of molasses or a little stewed pumpkin is thought by many people to improve them. Fry them in lard. Another way which is very good, is to scald a quart of Indian meal and half a pint of wheat flour with milk, (water will do but is not as good) stir in a small tea cup of yeast and set them in a warm place to rise. When light fry them, in just fat enough to prevent their sticking to the griddle. 132. _Johnny Cakes._ Scald sifted Indian meal, put in a little salt, mould it with the hand into cakes, of the size of biscuit. In order to mould them up, considerable flour must be rubbed on the hands. Fry them in fat enough to cover them. When cooked split and butter them. 133. _Hoe Cakes._ Stir up Indian meal, with cold water sufficient to make a batter, of the consistency of buck wheat cakes, add a tea spoonful of salt, a table spoonful of melted butter. Butter your bakepan and turn this mixture into it and bake it about an hour. Indian meal wet up in this manner is good fried. 134. _Muffins._ Mix a pint of lukewarm milk, with the same quantity of