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Classic
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page 81
Little Indian Cakes.
Put a spoonful of lard in a quart of meal, and two tea-spoonsful of salt; pour
boiling water on half the meal, stir it; then add as much cold water as will
enable you to make it out in cakes of a convenient size; bake on the bake-iron
over the fire.
Maryland Corn Cakes.
Mix a pint of corn meal with rich milk, a little salt, and an egg; it should be
well beaten with a spoon, and made thin enough to pour on the iron; bake in
cakes the size of a breakfast plate; butter and send them hot to table.
A Virginia Hoe Cake.
Pour warm water on a quart of Indian meal; stir in a spoonful of lard or butter,
some salt, make it stiff, and work it for ten minutes; have a board about the
size of a barrel head, (or the middle piece of the head will answer,) wet the
board with water, and spread on the dough with your hand; place it before the
fire; prop it aslant with a flat-iron, bake it slowly; when one side is nicely
brown, take it up and turn it, by running a thread between the cake and the
board, then put it back, and let the other side brown. These cakes used to be
baked in Virginia on a large iron hoe, from whence they derive their name.
Batter Bread with Yeast.
Rub a piece of butter the size of an egg, into a quart of corn meal; add a
little salt; make it in a batter with two eggs and some new milk; add a spoonful
of yeast, set it by the fire an hour to rise; butter little pans, and bake with
a quick heat.
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