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.