Indian Meal Breakfast Cakes
350. One quart of Indian meal,
Two eggs,
A tea spoonful of dissolved salæratus,
Half an ounce of butter,
Salt to taste,
Milk sufficient to make a thick batter.
Beat the eggs very thick and light. Cut up the butter in the meal, then pour over it enough boiling water to wet it. When it is cool add the eggs and salt; pour the dissolved salæratus into the milk, and add as much milk as will make it into a thick batter.
Butter square tin pans, fill them but about two-thirds and bake in a quick oven. When done cut them into squares and serve hot.