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46 Domestic cookery and

Salaeratus Biscuit.

Warm a quart of sweet milk, and put in it half a tea-
spoonful of salaeratus, and a heaped spoonful of lard or
butter, and half a spoonful of salt; pour this in as much
flour as will make a stiff dough; work it a quarter of an
hour; mould and bake them as other biscuit.

Salaeratus Cake.

Warm a pint of butter-milk, put in it a tea-spoonsful
of powdered salaeratus, and a piece of lard the size of an
egg; stir it into flour till it is a soft dough; roll it out,
and bake it on the griddle, or in the dripping-pan of a
stove. If you have no sour milk, put a table-spoonful
of vinegar in sweet milk.

Flannel Cake.

Warm a quart of milk, put in a spoonful of butter, a
little salt and two eggs well beaten; stir in flour till it is
a thin batter, and two spoonesful of yeast; beat all well
together, adding the eggs at the last; allow it five hours
to rise, and bake it on the griddle in cakes the size of a
breakfast plate. Do not butter them till just as they go
to table.

Butter-milk Cakes.

You may make a very good batter-cake without eggs.
To a quart of butter-milk put a piece of lard the size of
an egg; warm them together, and stir in a tea-spoonful
of salaeratus; make it in a thin batter with flour; beat it
a few minutes, and bake it as other cakes.

Mush Flannel Cakes.
Mix a pint of corn mush with two of wheat flour, a
spoonful of butter or lard, two eggs and half a tea-cup
of yeast; make it in a batter with water or milk, and
bake like buckwheat cakes.