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"CRUMB" CORN CAKES

(German) - (Pennsylvania Germans)







One pint of stale bread crumbs (not fine, dried crumbs), covered with
1 pint of sour milk. Let stand over night. In the morning add 1
tablespoon of butter, yolks of 2 eggs and a little salt, 1/2 teaspoon
of salaratus (good measure), 3/4 cup of granulated corn meal, to which
add a couple of tablespoons of bread flour, enough to fill up the cup.
Stir all well together, add the 2 stiffly-beaten whites of eggs and
drop with a tablespoon on a hot, greased griddle. Make the cakes
small, as they do not turn quite as easily as do buckwheat cakes. This
makes about two dozen cakes. These are good.











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