Sift a quart of corn meal into a pan; make a hole in the middle, and pour in a pint of warm water. Mix the meal and water gradually in a batter, adding a teaspoonful of salt; beat it very quickly, and for a long time, till it beccomes quite light; then spread it thick and even on a stout piece of smooth board; place it upright on the hearth before a clear fire, with something to support the board behind, and bake it well; cut it into squares, and split and butter them hot. They may also be made with a quart of milk, three eggs, one teaspoonful of carbonate of soda, and one teacupful of wheaten flour; add Indian corn-meal sufficient to make a batter like that of pancakes, and either bake it in buttered pans, or upon a griddle, and eat them with butter.