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Indian Meal Cakes

Indian meal cakes are especially excellent made of the sweet meal fresh from the mill. Take two cupfuls of cornmeal and one cupful of wheat flour. Mix them with three cups of sour milk and let them stand over night for the meal to swell. In the morning add a tablespoonful of sugar and an even half teaspoonful of salt, two well beaten eggs, and an even teaspoonful of soda dissolved in a tablespoonful of boiling water. Beat the batter thoroughly and bake the cakes. They should be about a quarter of an inch thick. Some meals swell more than others, and if the cakes are thicker than this, thin them with sweet milk. Indian meal cakes require longer baking than buckwheat cakes.

Another way of making Indian meal cakes is with sweet milk, when two even teaspoonfuls of cream tartar should be added with the soda to the cornmeal and flour and sifted through it. Do not mix the cakes over night, when sweet milk is used.

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