Use 1 scant cup of liquid to 1 good cup of flour, usually, for “Griddle Cake” batter.  Use baking powder with sweet milk, 1 heaping teaspoonful of Royal baking powder is equivalent to 1 teaspoonful of cream of tartar and 1/2 teaspoonful of salaratus (baking soda) combined.  Use either baking powder or salaratus and cream of tartar combined, when using sweet milk.  Use 1 teaspoonful of baking soda to 1 pint of sour milk.  Allow a larger quantity of baking powder when no eggs are used.  Have all materials cold when using baking powder.  When milk is only slightly sour, use a lesser quantity of soda and a small quantity of baking powder.

SALLY LUNN (AS AUNT SARAH MADE IT)

As “Aunt Sarah” made this, it required 1 cup of sweet milk, 2 eggs, 1 tablespoonful of butter, 3 tablespoonfuls of sugar, flour to make a stiff batter, about 2-3/4 cups (almost three cups) of flour sifted with 3 scant teaspoonfuls of baking powder.  Served immediately when taken from the oven, this is an excellent substitute for bread for lunch.

AUNT SARAH’S RECIPE FOR “JOHNNY CAKE”

One and one half cups of sour milk, 1/3 cup of shortening, a mixture of lard and butter, 1-1/2 tablespoonfuls of sugar, 2 cups of yellow cornmeal, 1 cup of white bread flour, 1 egg, 1 teaspoon of soda, dissolved in a little hot water, a little salt.  Mix all together, add the stiffly-beaten white of egg last.  Pour batter in an oblong bread tin, bake about 45 minutes in a quick oven.  Granulated corn meal was used for this cake.

MARY’S BREAKFAST MUFFINS

3 cups sifted flour. 1 teaspoon salt. 1 teaspoon sugar. 1 tablespoon butter and lard. 1/4 cake Fleischman’s yeast. 2 eggs. 2 cups boiled milk.

Place the flour, salt, sugar, butter, lard and yeast cake, dissolved in water, in a bowl and mix well; then add the eggs and milk, which should be lukewarm.  Set to rise in a warm place over night.  In the morning do not stir at all, but carefully place tablespoonfuls of the light dough into warm, well-greased Gem pans, let stand a short time, until quite light, then bake in a hot oven 15 to 20 minutes and serve hot for breakfast.  These should be light and flakey if made according to directions.

RICE MUFFINS

1 cup cold boiled rice.  Yolk of egg and white beaten separately. 1 teaspoon sugar. 1/2 teaspoon salt. 1 cup sweet milk. 2 cups flour. 2 teaspoonfuls baking powder.

Put the rice, yolk of egg, sugar and salt in a bowl and beat together; then add 1 teacup sweet milk alternately with the flour, in which has been sifted the baking powder.  Add the stiffly-beaten white of egg; bake in muffin pans in hot oven.  This makes about fifteen muffins.

INDIAN PONE