Indian Slap Jacks

Scald a quart of Indian meal--when lukewarm, turn, stir in half a pint

of flour, half a tea-cup of yeast, and a little salt. When light, fry

them in just fat enough to prevent their sticking to the frying pan.

Another method of making them, which is very nice, is to turn boiling

milk or water on to the Indian meal, in the proportion of a quart of the

former to a pint of the latter--stir in three table-spoonsful of flour,

three eggs well beaten, and a couple of tea-spoonsful of salt.