Indian Cakes

Have in a vessel six ounces of wheat flour and four ounces of corn flour sifted together; add one ounce of powdered sugar, a pinch of salt and one gill of milk. Mix well in order to obtain a smooth running paste, then pour in an ounce and a half of melted butter. Just when ready to cook the cakes add to the mixture a teaspoonful of baking powder, already mingled with a teaspoonful of flour, and finish exactly the same as for the buckwheat cakes (No. 3272). When cooked dish and set a cover on top, serving them immediately.