The Pattern cook-book

Mix these ingredients together, mould the dough with the hands into thin, oblong cakes, lay these in a well greased pan, and bake quickly. The common way is to form the dough into oval mounds that are higher in the middle than at the ends, shaping them rapidly and lightly with the hands by tossing the dough over and over. This is done with great dexterity by the cooks in the South, where a " pone " of this kind forms a part of every dinner; it is broken, not cut, and eaten hot. FLANNEL CAKES. One quart of flour. Two eggs. Two tea-spoonfuls of salt. Three table-spoonfuls of yeast. One table-spoonful of butter, melted. One and a- half pint of milk. Scald the milk, and when it has cooled add the salt, flour and yeast. Beat the mixture until light, and set it to rise over night. In the morning add the melted butter and the beaten eggs, and bake on a griddle. These are the usual griddle-cakes in the South. JOHNNIE CAKE. The following quantities will make two small loaves : Two cupfuls of sour milk. One cupful of sifted flour. Two cupfuls of Indian meal. Three table-spoonfuls of melted butter. Two table spoonfuls of sugar. One tea-spoonful of soda. One tea-spoonful of salt. Two eggs. Place the milk, salt and sugar in a mixing-bowl, and beat the eggs until light. Dissolve the soda in a little cold water, and stir it into the mixture in the bowl. Then add the flour and meal, sifted together, and the melted butter and the eggs, stirring these ingredients in in the order named. Pour the batier into well buttered tins, and bake thirty minutes. SHORTCAKES. These are made either with fresh strawberries, peaches, etc., or with canned fruits, but the fresh fruits are much to be preferred. For making the crust the baking powder biscuit dough previously mentioned is always satisfactory. Mould the dough into a round or oblong mass, having it as soft as can be handled ; and press it out thin with the hands, avoiding the use of a rolling-pin. Then place the dough in a tin like a loaf of bread, and bake forty-five minutes in a moderate oven. When done it should be twice as thick as at first. With a long, thin knife split the loaf in two parts, cutting it through the middle ; lay the inner sides upward, spread the soft cake generously with butter, and sprinkle with a light sifting of sugar. If Strawberries are to be used, remove the hulls and mix a tea-cupful of sugar with each quart of berries ; then leave them to season for at least an hour, stirring them up carefully three or four times during that time. If there seems to be very little juice at the end of half an hour, crush a few of the berries, and stir again. When the crust is buttered, divide the berries -equally between the two pieces. One quart of berries, if good, will be quite enough for the amount of crust given in the recipe, which will be ample for six persons. Sprinkle the berries with a light sifting of sugar, and either place the two pieces of cake side by side on a platter or lay one on top of the other, always keeping the berries uppermost. Pile whipped cream on top, and serve ; or serve with a cream sauce made of a pint of sweet cream, sweetened to taste and adding two table-spoonfuls of crushed berries.