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Corn Cake with Soda
Indian meal and wheat flour, of each 1 cup; butter the size of an egg; 2 eggs; sugar, 3/4 of a. cup; milk, 1 cup; cream of tartar, 1 tea-spoonful; soda or saleratus, 1/2 tea-spoonful. Bake in a moderately hot oven.
Corn Cake, Set Over Night. —Put 1 pt. of meal in a dish with 1 tea-spoonful each of butter, sugar and salt; then pour over them 1 cup of boiling milk; when cool enough to bear he finger well, add yeast, 1/2 cup, the same of flour and 2 beaten eggs; now, thin with water until a proper consistence for baking nicely. If kept quite warm it will rise in 2 or 3 hours. Bake in a moderate oven. Corn cakes require nearly double the time to bake, and less heat than flour; still they require good steady heat.
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