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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREAKFAST DISHES

CORN CAKES (3 recipes)

Corn Cakes #1

Take 1 pint of buttermilk, 1 egg, butter the size of a hulled walnut, 1/2 teaspoonful of soda, a pinch of salt, corn meal enough to make a soft batter. Bake on a griddle well greased with lard. This can be baked in one pan, and makes a nice pone.

Sister Eleanor Booth, 326 W. James St., Lancaster, Pa.
 

Corn Cakes #2

Put 1 cupful of bolted corn meal into a large bowl, pour over it enough boiling water thoroughly to moisten the meal, thin with cold water to an ordinary thin batter; add 1/2 teaspoonful of salt, 2 tablespoonfuls of flour, the yolks of 2 eggs, and last the whites of the eggs beaten very stiff, and lightly beaten into the batter. Bake on a hot griddle.

Sister Annie Saylor, Meyersdale, Pa.
 

Corn Cakes #3

Scald 1 pint of corn meal with enough boiling sweet milk to stir, let it cool, add 2 well-beaten eggs, 1 teaspoonful of baking powder and 1/2 cup of flour. Stir all together; if not thin enough for the batter, thin with sweet milk. Bake on a hot griddle.

Sister Bernice Ashmore, Mansfield, Ill.