Sour Milk Or Buttermilk Cakes

Two coffee cups of sour milk or buttermilk, one tea-spoonful of saleratus dissolved in a little hot water, and flour enough to pour. Grease the griddle with a piece of fat salt pork, and fry the cakes a light brown.

Rice Cakes

Make with sour milk, as directed above, and add two well-beaten eggs, one cup of boiled rice, and one tea-spoonful of salt. They require a longer time to fry than the plain do, but are very nice.

Indian Cakes

Make as the first, using half flour and half Indian meal, and one teaspoonful of salt. These require a longer time to fry than when made with all flour.

Corn Dodgers

Take three teacups of Indian meal, one teaspoonful of salt, one tablespoonful of sugar, and pour on boiling water enough to wet it; then make into small flat cakes about an inch thick, and fry in boiling fat until brown. They will fry in fifteen or twenty minutes. To be eaten very hot.