Corn Griddle Cakes

Corn Griddle Cakes

Ingredients:
1/2 c. corn meal
1-1/2 c. boiling water
2 c. milk
2 c. flour
5 tsp. baking powder
1-1/2 tsp. salt
1/4 c. sugar
1 egg
2 Tb. melted fat

Directions:
Add the corn meal to the boiling water, boil 5 minutes, and turn into a
bowl. Then add the milk. Next, mix and sift the flour, baking powder,
salt, and sugar, and stir them into the first mixture. Beat the egg and
add to the whole. Finally, stir in the melted fat. Bake on a
hot griddle.
43. RICE GRIDDLE CAKES.--If a change in the ordinary griddle cakes that
are used for breakfast is desired, rice griddle cakes should be tried.
Besides lending variety, the addition of rice to a griddle-cake mixture
helps to use up any left-over rice that may have been cooked for another
purpose. Steamed or boiled rice used for this purpose should be broken
up with a fork before it is mixed in the batter, so that the grains of
rice will not stick together in chunks.
RICE GRIDDLE CAKES
(Sufficient to Serve Six)