ce to
rise. It should be light in about four hours. Then bake it two hours
in a moderate oven. When done, turn it out with the broad surface
downwards and send it to table hot and whole. Cut it into slices and
eat it with butter.

This will be found an excellent cake. If wanted for breakfast, mix it
and set it to rise the night before. If properly made, standing all
night will not injure it. Like all Indian cakes (of which this is one
of the best), it should be eaten warm.

_St. Charles Hotel, New Orleans._

JOHNNIE CAKE.

Sift one quart of Indian meal into a pan; make a hole in the middle
and pour in a pint of warm water, adding one teaspoonful of salt; with
a spoon mix the meal and water gradually into a soft dough; stir it
very briskly for a quarter of an hour or more, till it becomes light
and spongy; then spread the dough smoothly and evenly on a straight,
flat board (a piece of the head of a flour-barrel will serve for this
purpose); place the board nearly upright before an open fire and put
an iron against the back to support it; bake it well; when done, cut
it in squares; send it hot to table, split and buttered.

_Old Plantation Style_.

SPIDER CORN-CAKE.

Beat two eggs and one-fourth cup sugar together. Then add one cup
sweet milk and one cup of sour milk in which you have dissolved one
teaspoonful soda. Add a teaspoonful of salt. Then mix one and
two-thirds cups of granulated corn meal and one-third cup flour with
this. Put a spider or skillet on the range and when it is hot melt in
two tablespoonfuls of butter. Turn the spider so that the butter can
run up on the sides of the pan. Pour in the corn-cake mixture and add
one more cup of sweet milk, but do not stir afterwards. Put this in
the oven and bake from twenty to thirty-five minutes. When done, there
should be a streak of custard through it.

SOUTHERN CORN MEAL PONE OR CORN DODGERS.

Mix with cold water into a soft dough one quart of southern corn meal,
sifted, a teaspoonful of salt, a tablespoonful of butter or lard
melted. Mold into oval cakes with the hands and bake in a very hot
oven, in well-greased pans. To be eaten hot. The crust should be
brown.

RAISED POTATO-CAKE.

Potato-cakes, to be served with roast lamb or with game, are made of
equal quantities of mashed potatoes and of flour, say one quart of
each, two tablespoonfuls of butter, a little salt and milk enough to
make a batter as for griddle-cakes; to this allow half