Corn Griddle Cakes

Almost every one is interested now in knowing how to make corn cakes most palatable, since much of it will be used in these straitened times. The following is said to be an excellent receipt. Scald at night half the quantity of meal you are going to use; mix the other with cold water, having it the consistency of thick batter. Add a little salt, and set it to rise It will need no yeast. In the morning, the cakes will be light and crisp. Skimmings, where meat has been boiled, is best for frying them with. Fry slowly.

Griddle Cakes

Mix a quart of flour, some good buttermilk or sour milk, a teaspoonful of soda dissolved, two eggs well beaten into a batter. Bake immediately and serve.