Pour into a pan three pints of cold water, and stir gradually into
it a quart of sifted Indian meal which has been mixed with half a
pint of wheat flour, and a small tea-spoonful of salt. Give it a
hard stirring at the last. Have ready a hot griddle, and bake the
batter immediately, in cakes about the size of a saucer. Send them
to table piled evenly, but not cut. Eat them with butter or
molasses.
This is the most economical and expeditious way of making soft
Indian cakes; but it cannot be recommended as the best. It will be
some improvement to mix the meal with milk rather than water.