Susie’s Flannel Cakes. (Without Eggs.) Maltese Cross
2 cups white Indian meal.
2 quarts milk.
½ cup yeast.
Flour for good batter.
Boiling water.
A little salt.
Scald the meal with a pint or so of boiling water. While still warm stir in the milk, and strain through a cullender; then, add the flour, lastly the yeast. Cover and let the batter stand until morning. Salt, and if at all sour stir in a little soda.
These cakes will make a pleasant variety with “buckwheats,” in the long winter season. They will be found very good—so good that one will hardly believe that they contain neither “shortening” nor eggs.
“You can put in an egg or two, if you wish,” says “Susie,” modestly, “but to my notion they are quite as nice without.”
And we, who have tested the “flannel” of her making, are content to “let well enough alone.”