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.