Beat the whites stiff, and stir in, and bake at once either in one large, round loaf, or in tin pie-plates.

The loaf will need half an hour or a little more; the pie-plates, not over twenty minutes.
This can be baked as muffins, or, by adding another cup of milk, becomes a pancake mixture.
HOE-CAKE.
One quart of corn meal; one teaspoon full of salt; one tablespoonful of melted lard; one large cup of boiling water.

Melt the lard in the water.
Mix the salt with the meal, and pour on the water, stirring it into a dough.

When cool, make either into one large oval cake or two smaller ones, and bake in the oven to a bright brown, which will take about half an hour; or make in small cakes, and bake slowly on a griddle, browning well on each side.

Genuine hoe-cake is baked before an open fire on a board.
BUCKWHEAT CAKES.
Two cups of buckwheat flour; one of wheat flour; one of corn meal; half a cup of yeast; one teaspoonful of salt; one quart of boiling water.