The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1846-11-27
and the most practically useful in


salt /; spread it on board an inch
thick and bake it before the fire, or
otherwise on an iron over the fire.
Superior Jhnney Cake.-Takc !
pint of cream, half pint Of meal,
two eggs, two table spoonfuls OF
wheat flour, half u teaspoonfn! OF
carbonate OF soda, and salt to suit
the taste. Bake it in hot oven.
"a. Erceiem Johnneg- Gale
Take one quart Of milk, three eggs,
teaspoonful of carbonate of soda,
one teacup of wheat flour, and Indi-
an meal sufficient TO make batter
Of the consistency of pancakes
Bake quick, in pans previously but
tered, and cat it warm with butter
or milk.
Batter Cokes.-No |. Prepare a
thick batter by wet,ing siited Indian
meal with cold water, and then stir
it into that which is boiling. Salt,
and while it is lukewarm, add yeast;
when risen, bake in thin cakes over
the fire.
No. 2. Take some milk, correct
its acidity with carbonate Of soda
add salt and meal to make thick
batter, and cook as before.
No. 3. Stir quart of boiling wa
ter into the same quantity of Indian
meal, add a little salt and two eggs
well beaten; cook as before.
C0rn DJdgers.-To one quart Of
meal pour boiling water till thor
ougIly wet; add two tablespoonfuls
of -four; a teaspoonful Of salt mix
it well; spread it smooth in pan
first heating and oiling the pan well,
then set on the Goals until you can
run knife under and turn it round,
then set it up Before the fire to roast.
CJrn 1iu6ins Take one quart
Of buttermiik, three or four eggs,
well beaten, small quantity OF
flour; mix them together, and then
make it quite thick with corn meal;
add Tablespoonful of melted butter,
and salt to suit the taste butter the
pan in which it is baked.
Corn and Flour Bread.-Preparc
a thin batter by wetting silted meal
in cold water, and then stirring it in,
to that which is boiling; salt, and
when it is lukewarm, add yeast, and
as much flour as there is common
meal, bake in deep dishes in an oven
when risen.
Yankee Broun Bread.-To two
quarts of corn meal, pour one quart
ofboiling water; stir yeast into two
quarts Of rye meal, and knead to-
gether with two quarts Of lukewarm
water. And, if you choose, one gill
Of molasses or treacle.
Hasty Pudding.-Put in three
pints Of water and tablespoonful of
salt, and when it begins to boil, stir
in meal until it is thick enough for
the table. Cook twenty or thirty
minutes. Eaten with milk, butter
or treacle.
Fried Hasty Pudding.- cold
pudding into smooth slices, and fry
brown in little butter or pork fat.
Hasty Pudding Brcad.-Prepare
hasty pudding as before; when luke
warm add yeast, and after rising,
bake in deep dish in a hot oven.
Corn 1feai Puddmg.-Scald four
quarts Of milk, stir into it one quart
Of sifted meal, one cup of molasses, a
tablespoonful of salt, little spice of
any kind you like; bake it four hours
in pretty hot oven.
Boiled Pudding.-- two quarts
Of meal, stir three pints of boiling
water, some salt, and sill Of molas-
ses or treacle; spice or not as you
choose. Tie up in strong cloth or
pudding boiler, put into boiling wa
ter, and cook over steady fire for
three hours.
Superior Boiled Pudding.- To l
quart Of Indian meal, add three pints
OF hot milk, half pint of molasses
or treacle, dessert spoonful of salt,
an ounce or more Of beef suet shred
fine. Stir the materials well togcth-
er, tie them in a cloth, allowing room
for the pudding TO swell one-eighth
larger, and boil it six or eight hours.
The longer it boils the better.
Indian DumpiingS.-Into quart
Of meal, stir one pint of boiling wa
ter with salt. Wet the hands in cold
water, and make them into smooth
balls two or three inches in dame
ter. immense in boiling water, and
cook over a steady fire twenty or
thirty minutes. If you choose, put
part of an apple in the centre of each
dumping.