Indian Corn Cake

Stir into a quart of sour or butter-milk a couple of tea-spoonsful of

saleratus, a little salt, and sifted Indian meal to render it a thick

batter--a little cream improves the cake--bake it in deep cake pans

about an hour. When sour milk cannot be procured, boil sweet milk, and

turn it on to the Indian meal--when cool, put in three beaten eggs to a

quart of the meal--add salt to the taste.