Corn Meal Griddle-Cakes

Original Recipe

Stir into one quart of boiling milk three cups of corn meal; after it cools add one cup of white flour, a teaspoonful of salt and three tablespoonfuls of home-made yeast. Mix this over night. In the morning add one tablespoonful of melted butter or lard, two beaten eggs and a teaspoonful of soda dissolved in a little water. This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a little; in the meantime the griddle could be heating. Take a small stick like a good-sized skewer, wind a bit of cloth around the end of it, fasten it by winding a piece of thread around that and tying it firm. Melt together a tablespoonful of butter and lard. Grease the griddle with this. Between each batch of cakes, wipe the griddle off with a clean paper or cloth and grease afresh. Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible. As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing. The second lot always cooks better than the first, as the griddle becomes evenly heated.