Grandma’s Cakes. Maltese Cross
1 quart loppered milk—if half cream, all the better.
1 table-spoonful molasses—not syrup.
2 eggs, beaten light.
1 good teaspoonful soda, dissolved in hot water.
Salt to taste.
Flour for good batter. Begin with three even cups.
Stir the molasses into the milk, then the eggs and salt. Make a hole in the flour, and mix as you would “sour milk cakes” (the last receipt but one). Beat in the soda at the last.