* * * * *
APOQUINIMINC CAKES.
Put a little salt, one egg beaten, and four ounces of butter, in a quart
of flour--make it into a paste with new milk, beat it for half an hour
with a pestle, roll the paste thin, and cut it into round cakes; bake
them on a gridiron, and be careful not to bum them.
* * * * *
BATTER CAKES.
Boil two cups of small homony very soft; add an equal quantity of corn
meal with a little salt, and a large spoonful of butter; make it in a
thin batter with three eggs, and a sufficient quantity of milk--beat all
together some time, and bake them on a griddle, or in woffle irons. When
eggs cannot be procured, yeast makes a good substitute; put a spoonful
in the batter, and let it stand an hour to rise.
* * * * *
BATTER BREAD.
Take six spoonsful of flour and three of corn meal, with a little
salt--sift them, and make a thin batter with four eggs, and a sufficient
quantity of rich milk; bake it in little tin moulds in a quick oven.
* * * * *
CREAM CAKES.
Melt as much butter in a pint of milk, as will make it rich as
cream--make the flour into a paste with this, knead it well, roll it out
frequently, cut it in squares, and bake on a griddle.
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