Miss Corson's practical American cookery and household management

Mix the following ingredients to a smooth batter at night : one quart of buckwheat flour, one gill each of liquid yeast and molasses, a teaspoonful of salt, and enough lukewarm water to make a thick batter ; put the batter into an earthen jar or pitcher, cover it with a folded towel, and let it stand in a warm place over night ; the next morning, fry the cakes as directed in the recipe for Indian slap-jacks. If the batter is at all sour, stir into it a saltspoonful of baking-soda dissolved in a little warm water before cooking the cakes. INDIAN GRIDDLE- CAKES. Sift together one quart of yellow Indian meal, two heaping tablespoonfuls of flour, and one teaspoonful of salt; melt two tablespoonfuls of butter in a pint and a half of milk over the fire, and as soon as the butter is melted stir in the meal gradually ; after the meal has been stirred into the milk, let the mixture cool ; when this batter is cold, beat four eggs to a froth, and then beat them into the batter, which should then be about the consistency of buckwheat-cake batter ; have ready on the fire a hot griddle, slightly buttered or greased with fat salt pork, to prevent burning, and fry the cakes quickly; serve them hot, with butter and honey or molasses. SPIDER-CAKE. Sift a quart of flour with a teaspoonful each of salt and baking-soda, and two teaspoonfuls of cream of tartar; or, in place of the soda and cream of tartar, use two heaping teaspoonfuls of any good baking-powder ; chop a quarter of a pound of good butter into the flour, and then quickly make it into a dough stiff enough to mould with about a pint of milk or cold water ; if sour milk is used, the bakingpowder or cream of tartar should be omitted, and a heaping teaspoonful of baking-soda dissolved in the sour milk ; have ready two old-fashioned iron spiders, or a large griddle, well buttered and placed over the fire ; make the dough into two round cakes, put it in the buttered pans, and slowly brown the under side over a moderate fire ; the spider-cake must be frequently lifted from the pan with a cake-turner or a broad-bladed knife to prevent burning, and butter enough must be used to keep it from sticking to the pan ; when the under side is browned, turn the cake, and brown the other side ; when the cake is done, split it, butter it, lay it together again, cut it in quarters, and serve it hot. HUCKLEBERRY SPIDER-CAKE. Pick over a quart of huckleberries, wash them in cold water, drain them quite dry, and dust them with flour ; sift together one pound of flour, one teaspoonful of salt and two of baking-powder ; into the flour chop a quarter of a pound of butter, and add the berries ; see that the fire is good, and put an iron spider over it, with a tablespoonful of butter in it; next mix the flour and berries to a soft dough, with just enough sweet milk to form it; put the dough into the spider, making the cake about three-quarters of an inch thick, and set over a moderate fire to bake ; unless the spider is large, a second one must be used, in order to have the cake the proper thickness ; bake the spider-cake slowly for about ten minutes on each side, shaking it about in the pan, and turning it, to prevent burning ; before serving it, try it to be sure it is done, and then serve it hot with plenty of butter.