x hours
before they are cooked,--and in winter they should stand all night.
A spoonful or more of N.E. rum makes pancakes light. Flip makes very
nice pancakes. In this case, nothing is done but to sweeten your mug
of beer with molasses; put in one glass of N.E. rum; heat it till it
foams, by putting in a hot poker; and stir it up with flour as thick
as other pancakes.

FRITTERS.

Flat-jacks, or fritters, do not differ from pancakes, only in
being mixed softer. The same ingredients are used in about the same
quantities; only most people prefer to have no sweetening put in them,
because they generally have butter, sugar, and nutmeg, put on them,
after they are done. Excepting for company, the nutmeg can be well
dispensed with. They are not to be boiled in fat, like pancakes; the
spider or griddle should be well greased, and the cakes poured on as
large as you want them, when it is quite hot; when it gets brown on
one side, to be turned over upon the other. Fritters are better to be
baked quite thin. Either flour, Indian, or rye, is good.

Sour beer, with a spoonful of pearlash, is good both for pancakes and
fritters.

If you have any cold rice left, it is nice to break it up fine in warm
milk; put in a little salt; after you have put milk enough for the
cakes you wish to make, (a half pint, Or more,) stir in flour till
it is thick enough to pour for fritters. It does very well without an
egg; but better with one. To be fried like other flat-jacks. Sugar and
nutmeg are to be put on when they are buttered, if you like.

SHORT CAKE.

If you have sour milk, or butter-milk, it is well to make it into
short cakes for tea. Rub in a very small bit of shortening, or three
table-spoonfuls of cream, with the flour; put in a tea-spoonful of
strong dissolved pearlash, into your sour milk, and mix your cake
pretty stiff, to bake in the spider, on a few embers.

When people have to buy butter and lard, short cakes are not
economical food. A half pint of flour will make a cake large enough to
cover a common plate. Rub in thoroughly a bit of shortening as big as
a hen's egg; put in a tea-spoonful of dissolved pearlash; wet it with
cold water; knead it stiff enough to roll well, to bake on a plate,
or in a spider. It should bake as quick as it can, and not burn. The
first side should stand longer to the fire than the last.

INDIAN CAKE.

Indian cake, or bannock, is sweet and cheap food. One quart of sifted
meal, two grea