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50 Domestic Cookery and

a rim of iron at the bottom, and an iran handle fastened
to it that will prop it up to the fire, put som of the dough
on it, dip your hand in cold water and smooth it over,
score it with a knife, and set it before coals to bake.

Corn Batter Cakes.

Take a quart of good milk, three eggs, a little salt,
and as much sifted corn meal as will make a thing batter,
beat all well together, with a spoonful of wheat flour to
keep them from breaking; bake in small cakes, keep
them hot, and butter just as you send to table.
Another way to make corn batter cakes, is to take a
quart of corn meal, two eggs, a small lump of butter or
lard, and mix it up with milk, or half water, if milk is
scarce; you may bake them either thin or thick.

Rice Cakes.

Take a pint of soft boiled rice, a pint of milk, a little
salt, and as much corn meal as will make a thin batter
with two eggs, beat all together, and bake as corn batter
cakes, or make it thicker and bake it in a pan.

Corn Bannock.

To one quart of milk, either sweet or sour, put a tea-
spoonful of salaeratus, dissolved in water, warm the milk
slightly, beat up an egg, and put in with corn meal,
enough to make it as thick as pudding batter, and some
salt; grease a pan and bake it, or you may put it in six
or eight saucers.

Virginia Pone.

Beat three eggs and stir them in a quart of milk, with
a little salt, a spoonful of melted butter, and as much
sifted corn meal as will make it as thick as corn batter
cakes; grease the pans, and bake quick.