Cornmeal Grill Cakes

These recipes are taken directly from the book, "Excellent Recipes for Baking with Fleischmann's Yeast." Published in New York by The Fleischmann Company in 1910.

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Cornmeal Griddle Cakes

1 cake FLEISCHMANN'S YEAST

2 cups milk, scalded and cooled

2 tablespoonfuls brown sugar or molasses

1 1/2 cup cornmeal

1 cup sifted flour

2 eggs

1 teaspoonful salt

Dissolve yeast and sugar or molasses in lukewarm milk, add flour, eggs well-beaten, cornmeal, salt, and beat until smooth. Cover and set aside to rise in a warm place for about one hour, or until light. Stir well. Bake on hot griddle.

If wanted for over night, use one-fourth cake yeast and an extra half teaspoonful salt. Cover and keep in cool place.