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.
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