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(German) - (Pennsylvania Germans)

2 cups thick sour milk (quite sour).
2 tablespoonfuls sweet milk.
1 egg.
1/2 teaspoonful salt.
2 cups flour.
1 teaspoonful baking soda (good measure).
Pour the milk in a bowl, add yolk of egg. Sift together flour, baking
soda and salt, four times. Beat all well together. Then add the
stiffly-beaten white of egg, and bake at once on a hot griddle, using
about two tablespoonfuls of the batter for a cake. Serve with butter
and maple syrup or a substitute.
This recipe, given Mary by an old, reliable cook, was unfailing as to
results, if recipe be closely followed. The cakes should be
three-fourths of an inch thick, light as a feather, and inside, fine,
like bread, not "doughy," as cakes baked from richer batters
frequently are.
From this recipe was made eighteen cakes.

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