STEAMED INDIAN BREAD:

3 c. buttermilk
3 c. sweet milk
3 c. meal
2 c. flour
1 tsp. salt
2 tsp. baking soda

Put in a greased pan and steam three hours.

INDIAN GRIDDLE CAKES:

Beat 2 eggs light; stir into them 1 quart sweet milk, 1 teaspoon salt and corn meal enough to make a good batter. Bake on a soap-stone griddle as soon as raised, or on an iron one greased with pork. One spoonful of batter for each cake.

RICE WAFFLES:

1 c. boiled rice
1 pt. milk
2 eggs
Lard size of walnut
1/2 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
Flour for a thin batter