Mrs. Lincoln's Boston cook book

Pour one pint of boiling water on half a cup of fine corn meal; add half a teaspoonful of salt. Mix well, and when lukewarm add half a cup of white flour, one cup of buckwheat flour, one fourth of a cup of yeast. Beat vigorously. Let it rise over night. In the morning stir down, and beat again. When risen and ready to bake, add one saltspoonful of soda, sifted through a fine strainer. Beat again, and fry in large cakes. Buckwheat cakes, even if not sour, usually require the addition of soda just before baking, to make them light and "tender. But when in their best estate, they are far from perfect food. They should be eaten only in very cold weather, and but seldom even then. They are better and brown better when made with boiling milk instead of water. Com Meal Slappers, or Griddle-Cakes (no Soda). 1 pint corn-meal. I 1 saltspoonful salt. 1 teaspoonful butter. | 1 teaspoonful sugar. Pour into this mixture boiling milk or water enough to wet the meal. When cool, add two eggs, well beaten, and cold milk enough to make a very thin batter. Pease Griddle-Cakes. Take green pease which have been boiled, but are too hard to eat as a vegetable. Drain very dry, then mash, The Boston Cook Booh, and rub the pulp through the squash strainer. Or boil one cup of split pease till very tender, letting the water boil away. Drain, mash, and rub through a squash strainer, and use the same as the squash in squash griddlecakes. Pour the boiling milk into the squash ; add the butter, sugar, and salt. When cool, add the egg, well beaten, then the baking-powder, mixed and sifted with the flour. If too thin, use more flour ; and if too thick, add a little milk. The dry mealy squash is the best. French Pancakes (no Soda). {Miss Parloa.) 3 eggs. 1 teaspoonful sugar. 1 cup milk. % cup flour. % teaspoonful salt. ^ tablespoonful salad oil. Beat the yolks and whites separately. Add the milk, salt, and sugar to the j^olks. Pour one third of this mixture on the flour, and stir to a smooth paste. Add the remainder of the milk, and beat well ; then add the oil. Heat and butter a small frjdng-pan, and pour into it enough of the mixture to cover the pan ; when brown, turn and brown the other side. Spread with butter and sugar or jelly ; roll up, and sprinkle with powdered sugar. The fat for fried cakes should be clean, new fat, half lard and half clarified beef drippings. By new fat is meant fat that has not been used for meat or 'fish, or become browned by previous fiying. The same fat may be used several times by clarifying with several thin slices of raw potato, and straining through a fine strainer after each frying. When it becomes too brown for any Squash Griddle- Cakes. 1 cup boiling milk. 1 cup sifted squash. 1 tablespoonful butter. 1 tablespoonful sugar. % teaspoonful salt. 1 egg. 2 teaspoonfuls baking-powder. 1 cup flour. Fried Drop Cakes. The Boston Cook Book,