Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Mix together a pint of freshly ground yellow corn meal, a teaspoon of salt, and two teaspoons of sugar. Over the mixture pour enough boiling water to wet it, but not enough to make it spread. The water should be boiling, and the meal will swell and absorb it if it is hot. Stir well one way. Rub a piece of fat bacon over a hot griddle, drop the batter on it from a spoon, and gently fiat the cake till it is not more than half an inch thick. Cook to a golden brown on both sides. A small piece of butter may be laid upon the cake as it is tumed, or the butter may be omitted and the cakes sent to the table for dressing. Such cakes are often eaten with scraped maple sugar and cream, or again with butter and maple syrup. Barley Meal Scones In making barley meal scones, proceed as in making cream scones, or merely mix fine fresh barley meal with a teaspoon of salt and enough hot milk to make a stiff paste. On a floured board roll out this paste and cut it in cakes. Bake in a quick oven or on a hot griddle upon which fat has been rubbed. Serve hot, and buttered if you choose. BBEAD8, PA8TE8y AND PIE8 871 Cream Scones Having brought to the boiling-point in a saucepan a pint of cream, sift in flour enough to make a thick batter and add a teaspoon of salt. Put the paste upon a floured board, roll it to the thickness of a quarter of an inch, cut in small cakes, and cook on a hot griddle ten or fifteen minutes. When brown on one side, turn them lightly and brown on the other. Serve on a folded napkin. Oatmeal Wafers Make a batter or dough by stirring together oatmeal, hot water, and a little salt. Take the batter on a well-floured board, knead it, roll it as thin as possible, cut out in round cakes, and cook them till brown and crisp on a griddle. When they have browned on one side, they should be turned lightly and browned on the other. Rice Griddle Cakes Wash and scald one cup of rice and drain, and cover with boiling water. Cook about half an hour, or until the grains are tender. Drain in a colander. Prepare the following batter : Sift one teaspoon of baking powder with one cup of flour and add a pinch of salt. With this mix one pint of milk with three well-beaten eggs and add three tablespoons of melted butter, and just before baking stir in the rice. Spread in spoonfuls on well-greased hot griddle and brown on both sides. Rye Drop Cakes Beat separately the yolks and whites of five eggs. Stir them together and then stir in one pint and a half of rye flour, one pint and four spoonfuls of milk, a pinch of salt, and a piece of soda as large as a pea. Put in hot earthen cups and bake. Flannel Cakes Pour one pint of hot milk over two ounces of butter, add five eggs, one pint of cold milk, flour enough to make a stiff batter, one teaspoon of salt, and two tablespoons of yeast. Set the batter in a warm place and let it riae for three hours. Batter a griddle and drop on in email cakes. Paff Paste