One quart of milk, and half a teaspoonful of salt.
Three eggs, the whites beaten separately to a stiff froth.
Mix the milk, salt, and yolks, stir in flour till a batter is made, suitable for griddle cakes. Then, when ready to bake, stir in the whites.
Rye flour is very fine, used in this way, instead of wheat, but the cakes adhere so much that it is difficult to bake them. Many love them much better than the wheat.
Kentucky Corn Dodgers.
Three pints of unsifted yellow corn meal.
One tablespoonful (heaped) of lard.
One pint of milk.
Work it well, and bake in cakes the size of the hand, and an inch thick.