3 qts. soft, stale crumbs 12 eggs, beaten separately 2 tablespoons salt

I quart barley flour 3 quarts hot milk 1/2 cup baking powder

Use stale muffins, brown bread, or any dark bread. If dried and ground crumbs are used, one and one-half quarts would probably be sufficient. Pour hot milk over crumbs, and let stand until cool. Add yolks, and flour which has been sifted with salt and baking powder. Three-fourths cup melted fat may be added, but cakes are very good without it. Fold in stiffly beaten whites. Cook slowly on well-oiled griddle.