Mix together a quart of sifted Indian meal, (the yellow meal is
best for all purposes,) and a handful of wheat flour. Warm a quart
of milk, and stir into it a small tea-spoonful of salt, and two
large table-spoonfuls of the best fresh yeast. Beat three eggs
very light, and stir them gradually into the milk in turn with the
meal. Cover it, and set it to rise for three or four hours. When
quite light, bake it on a griddle in the manner of buckwheat
cakes. Butter them, cut them across, and send them to table hot,
with molasses in a sauce-boat.
If the batter should chance to become sour before it is baked,
stir in about a salt-spoonful of pearl-ash dissolved in a little
lukewarm water; and let it set half an hour longer before it is
baked.