Graham Griddle Cakes. Maltese Cross
1 cup Indian meal scalded with a pint of boiling water.
1 quart of milk.
½ cup yeast.
1 cup cold water.
1 cup white flour.
1 cup Graham flour.
1 great spoonful molasses.
1 great spoonful butter or lard.
½ teaspoonful soda, dissolved in hot water.
Salt to taste.
Scald and strain the meal over night; thin with the milk, and make into a sponge with the Graham flour, molasses and yeast. In the morning, add salt, white flour, soda and butter, and stir in enough cold water to make batter of the right consistency.
Graham and Indian cakes are far more wholesome in the spring of the year than any preparation of buckwheat.