Batter Bread, or "Egg Bread."+

Half a cup cold boiled rice. 2 eggs.

2 cups Indian meal. 1 tablespoonful lard or butter. 1 teaspoonful salt. 1 pint milk.

Beat the eggs light, and the rice to a smooth batter in the milk. Melt the shortening. Stir all together very hard, and bake in shallow tins very quickly.

Risen Corn Bread

Mix a tolerably stiff dough of corn-meal and boiling water, a little salt, and a tablespoonful butter. Let it stand four or five hours until light; make into small loaves and bake rather quickly.

Corn-Meal Pone

1 quart Indian meal. 1 teaspoonful salt. A little lard, melted. Cold water to make a soft dough.

Mould with the hands into thin oblong cakes, lay in a well-greased pan, and bake very quickly.

The common way is to mould into oval mounds, higher in the middle than at the ends, shaping these rapidly and lightly with the hands, by tossing the dough over and over. This is done with great dexterity by the Virginia cooks, and this corn-meal pone forms a part of every dinner. It is broken, not cut, and eaten very hot.

Ash Cake is mixed as above. A clean spot is swept upon the hot hearth, the bread put down and covered with hot wood ashes. It must be washed and wiped dry before it is eaten. A neater way is to lay a cabbage-leaf above and below the pone. The bread is thus steamed before it is baked, and is made ready for eating by stripping off the leaves.

Fried Pone

Instead of moulding the dough with the hands, cut into slices with a knife. Try out some fat pork in a frying-pan, and fry the slices in the gravy thus obtained to a light-brown.

Griddle-Cakes, Waffles, Etc

If you have not used your griddle or waffle-iron for some time, wash it off hard with hot soap and water ; wipe and rub well with dry salt. Heat it and grease with a bit of fat salt pork on a fork. It is a mistake, besides being slovenly and wasteful, to put on more grease than is absolutely necessary to prevent the cake from sticking. A piece of pork an inch square should last for several days. Put on a great spoonful of butter for each cake, and before filling the griddle test it with a single cake, to be sure that all is right with it as well as the batter. 18

The same rules apply to waffles. Always lay hot cakes and waffles upon a hot plate as soon as baked.

Buckwheat Cakes+

1 quart buckwheat flour. 4 tablespoonfuls yeast. 1 teaspoonful salt.

1 handfdl Indian meal.

2 tablespoonfuls molasses - not syrup.

Warm water enough to make a thin batter. Beat very well and set to rise in a warm place. If the batter is in the least sour in the morning, stir in a very little soda dissolved in hot water.

Mix in an earthen crock, and leave some in the bottom each morning - a cupful or so - to serve as sponge for the next night, instead of getting fresh yeast. In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course you add the usual quantity of flour, etc, every night, and beat up well.

Do not make your cakes too small. Buckwheats should be of generous size. Some put two-thirds buck wheat, one-third oat-meal, omitting the Indian.