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Sweet Corn Griddle-cakes

Sweet Corn Griddle-cakes

These ought to be made of fresh sweet corn, but you can make them in winter out of canned grated corn, or canned corn rubbed through a colander.

1 quart grated corn.
1 cup of flour.
1 cup of milk.
1 tablespoonful melted butter.
4 eggs.
1/2 teaspoonful of salt.

Beat the eggs separately, and put the yolks into the corn; then add the milk, then the flour, then the salt, and beat well. Last of all, fold in the whites and bake on a hot griddle.








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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


Milk Toast
Baking-powder Biscuit
Grandmother's Corn Bread
Perfect Corn Bread
Cooking-school Muffins
Flannel Cakes
Sweet Corn Griddle-cakes