CORNMEAL GRIDDLE CAKES

Scald one cup of cornmeal with two cups of boiling water, and then let cool. Now add One and one-half cupfuls water, 80 degrees Fahrenheit, Three tablespoonfuls of syrup, One teaspoonful of salt, One-quarter yeast cake, Two cupfuls flour, One-quarter teaspoonful baking soda. Beat hard and then let rise overnight; then prepare as for buckwheat cakes. Modern methods have eliminated the yeast and substituted baking powder, thus making a quicker mix. To prepare buckwheat cakes with baking powder, prepare a blend of flour as follows: Two pounds of buckwheat, One pound of wheat flour, One cupful cornmeal, One ounce of salt, Three ounces of baking powder, One-quarter ounce baking soda. Sift three times to mix and then place in a dry container and use as required.

HONEY CORN CAKES

Boil one pound of pure honey. Take one pound of cornmeal mixed with a little ground allspice, cloves, and pepper, add the boiled honey, make a loose batter, add one wineglass of brandy; mix all, and cool. Wet the hands with cold water, take pieces of the dough and knead until the dough comes clear from the hand; afterwards knead with white flour so it is not too hard; add one pound of chopped nuts, sprinkle flour on tins, spread dough, not too thin; leave the stove door open till it raises; then close door, and when done take out. Spread with brandy and cut in thin slices.