The Pattern cook-book

Beat the batter thoroughly, and place it where it will rise over night ; it should rise and fall again by morning. In the morning add a tea-spoonful of finely powdered soda, stir well, and fry. If the cakes are desired three times a week, fresh yeast will not be required after the first making, if a little more than a pint of the batter is reserved each time in a cool place and used instead of the yeast. Always put molasses in these cakes as it helps to give them a fine brown appearance in frying. BUCKWHEAT CAKES, WITH BREAD. Two cupfuls of buckwheat. Two and a-half cupfuls of warm water. One cupful of stale bread. One cupful of milk. One tea-spoonful of salt. One-half cake of compressed yeast. Dissolve the yeast in half a cupful of the water, put this with the rest of the water, and pour all upon the buckwheat. Add the salt, beat well for ten minutes, cover the batter, and set it to rise. Place the bread in a bowl with the milk, and let it soak over night in a cool place. In the morning mash it fine and light, and add it to the risen buckwheat. The batter is then ready to fry. FRENCH PANCAKES. (nO SODA.) Three eggs. One cupful of milk. One-half cupful of flour. One-half tea-spoonful of salt. One tea-spoonful of sugar. One-half table-spoonful of salad oil. Beat the yolks and the whites of the eggs separately, add the milk, salt and sugar to the yolks, pour one-third of this mixture on the flour, and stir it to a smooth paste. Then add the remainder, beat well, and stir in the oil and the beaten whites. Heat and butter a small frying-pan, and pour into it enough of the mixture to cover the bottom. When this side is brown, turn and brown the other side. When done lay each cake on a warm plate, spread it with butter and sugar or jelly, roll it up, sprinkle with powdered sugar, and serve. HOE CAKES. The old colored cooks in the South used to make these to perfection and bake them on their hoes, whence the name. One pint of corn meal. One-half tea-spoonful of salt. Place the corn meal and salt in a bowl, and pour in sufficient boiling water to moisten the meal. After it has stood ten minutes, add cold water until the mixture will drop from the spoon. Bake the same as griddlecakes on a hot griddle or a hoe. When done place a bit of butter on the top of each cake, and serve. CORN DODGERS. Two cupfuls of corn meal. One tea-spoonful of salt. Boiling water. One table-spoonful of lard or butter. One table-spoonful of milk. One egg. Mix the salt and meal together dry, put the lard in the center, and pour on enough boiling water to wet the meal. Beat tiie egg until light, add the milk, and when the liquid has cooled stir it into the meal. Beat the mixture well, drop it by spoonfuls upon a greased pan, and bake in a very hot oven for fifteen minutes. CORN-MEAL PONE. One quart of Indian meal. One tea-spoonful of salt. One table-spoonful of butter or lard. Cold water to make a dough.