t spoonfuls of molasses, two tea-spoonfuls of salt, a
bit of shortening half as big as a hen's egg, stirred together; make
it pretty moist with scalding water, put it into a well greased pan,
smooth over the surface with a spoon, and bake it brown on both sides,
before a quick fire. A little stewed pumpkin, scalded with the meal,
improves the cake. Bannock split and dipped in butter makes very nice
toast. A richer Indian cake may be made by stirring one egg to a half
pint of milk, sweetened with two great spoonfuls of molasses; a little
ginger, or cinnamon; Indian stirred in till it is just about thick
enough to pour. Spider or bake-kettle well greased; cake poured in,
covered up, baked half an hour, or three quarters, according to
the thickness of the cake. If you have sour milk, or butter-milk,
it is very nice for this kind of cake; the acidity corrected by a
tea-spoonful of dissolved pearlash. It is a rule never to use pearlash
for Indian, unless to correct the sourness of milk; it injures the
flavor of the meal.

Nice suet improves all kinds of Indian cakes very much.

* * * * *

Two cups of Indian meal, one table-spoonful molasses, two cups milk,
a little salt, a handful flour, a little saleratus, mixed up thin,
and poured into a buttered bake-kettle, hung over the fire uncovered,
until you can bear your finger upon it, and then set down before the
fire. Bake half an hour.

* * * * *

BREAD, YEAST, &C.

It is more difficult to give rules for making bread than for anything
else; it depends so much on judgment and experience. In summer, bread
should be mixed with cold water; during a chilly, damp spell, the
water should be slightly warm; in severe cold weather, it should be
mixed quite warm, and set in a warm place during the night. If your
yeast is new and lively, a small quantity will make the bread rise;
if it be old and heavy, it will take more. In these things I believe
wisdom must be gained by a few mistakes.

Six quarts of meal will make two good sized loaves of _Brown Bread_.
Some like to have it half Indian meal and half rye meal; others prefer
it one third Indian, and two thirds rye. Many mix their brown bread
over night; but there is no need of it; and it is more likely to sour,
particularly in summer. If you do mix it the night before you bake it,
you must not put in more than half the yeast I am about to mention,
unless the we