This can be baked as muffins, or, by adding another cup of milk, becomes a
pancake mixture.
HOE-CAKE.
One quart of corn meal; one teaspoon full of salt; one tablespoonful of
melted lard; one large cup of boiling water. Melt the lard in the water.
Mix the salt with the meal, and pour on the water, stirring it into a
dough. When cool, make either into one large oval cake or two smaller
ones, and bake in the oven to a bright brown, which will take about half
an hour; or make in small cakes, and bake slowly on a griddle, browning
well on each side. Genuine hoe-cake is baked before an open fire on a
board.
BUCKWHEAT CAKES.
Two cups of buckwheat flour; one of wheat flour; one of corn meal; half a
cup of yeast; one teaspoonful of salt; one quart of boiling water. Mix the
corn meal and salt, and pour on the boiling water very slowly, that the
meal may swell. As soon as merely warm, stir in the sifted flour and
yeast. All buckwheat may be used, instead of part wheat flour. Beat well,
cover, and put in a cool place,--about 60 deg.. In the morning stir well, and
add half a teaspoonful of soda dissolved in a little warm water. Grease
the griddle with a bit of salt pork on a fork, or a _very little_
drippings rubbed over it evenly, but never have it floating with fat, as
many cooks do.
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