Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

and bake them either thin or thick. Rice Cakes. Take a pint of soft boiled rice, a pint of milk, a little salt, and as much corn meal as will make a thin batter with two eggs; beat all together, and bake as corn batter cakes, or make it thicker and bake it in a pan. Corn Bannock. To one quart of sour milk, put a tea-spoonful of salaeratus, dissolved in water; warm the milk slightly, beat up an egg, and put in corn meal enough to make it as thick as pudding batter, and some salt; grease a pan and bake it, or you may put it in six or eight saucers. Virginia Pone. Beat three eggs, and stir them in a quart of milk, with a little salt, a spoonful of melted butter, and as much sifted corn meal as will make it as thick as corn batter cakes; grease the pans and bake quick. Lightened Pone. Take half a gallon of corn meal, and pour boiling water on one-third of it; mix it together with warm water till it is a thick batter; put in two table-spoonsful of lively yeast, and one of salt; stir it well and set it by the fire to rise; when it begins to open on the top, grease the dutch-oven and put it to bake, or bake it in a pan in a stove. Cold Water Pone. Make a stiff batter with a quart of Indian meal, cold water and a little salt; work it well with the hand; grease a pan or oven, and bake it three-quarters of an hour. Eat it hot at dinner, or with milk at supper. Indian Bread with Butter-milk. To one quart of butter-milk, slightly warmed, put a tea-spoonful of salaeratus, dissolved in water, two eggs, well beaten, a table-spoonful of melted butter or lard, a little salt; stir in with a spoon as much Indian meal as will make a thick batter; beat it for a few minutes, grease your pans, and bake quickly. If you bake this quantity in two pans, a half