Stale Bread Griddle Cakes

These are the lightest and most digestible cakes made. Soak 2 cups of stale bread over night in 1 qt. of milk or water. In the morning add 1-2 teaspoon salt, 1 tablespoon sugar, 2 level teaspoons baking powder, 1 or 2 eggs beaten, and flour to make a batter of the right consistency. Beat very smooth and fry in the usual way. If any left over batter sours by the next morning, add enough soda to correct it. Mrs. Haughey.

Raised Griddle Cakes

At night take 4 cups of flour, 1-2 cup sugar, 1-2 cup yeast, and milk or water to make a batter. In the morning take out enough to use for breakfast, add to it a little salt, 1 egg if desired, and a level teaspoon soda, a little more sugar if needed. Rub the griddle with a greased cloth or the rind of salt pork. Save the remainder of the batter, adding to it each night and using the sour dough just as one would use sour milk.