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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREAKFAST DISHES

CORN CAKES AND PUDDINGS

Take 2 cups of buttermilk, 1 teaspoonful of salt, 1 large teaspoonful of soda, 1/2 cup of flour, 1 1/2 cups of corn meal. Mix thoroughly and bake on a hot griddle as served. Puddings to be eaten on the cakes: Put the required amount of puddings in a frying pan on the back of the stove to melt. When soft break in an egg and stir well. Cook for 5 minutes, stirring often. Take from the stove, heap the puddings in one side of the pan and hold so that the grease will run to the other side. Dip out the grease with a spoon. Return to the stove, add enough water to make rather thin and cook for a few minutes. Puddings prepared in this way are much more healthful than when the grease is left in.

Sister M. Jane Stauffer, Polo, Ill.