Put a couple of tea-spoonsful of saleratus in a pint of sour milk.
The next morning set them where they will boil, with a tea spoonful of saleratus.
Stir it a little, and then add the sour milk with the saleratus and ginger.
In the morning add a quarter of a teaspoonful of saleratus or soda.
Sprinkle the salt into the flour, and dissolve the saleratus in the water.