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 burn 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.
SOUFLE BISCUITS.
Rub four ounces of butter into a quart of flour, make it into paste with milk, knead it well, roll it as thin as paper, and bake it to look white.
