il
golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon
together and sprinkle over fritters. Makes 16 to 20.

SOUR CHERRY FRITTERS

1 cup flour, sifted
1 tsp. baking powder
1/2 tsp. salt
2 tblsp. sugar
2 eggs, separated
3 tblsp. water
1 cup pitted sour cherries

Sift together the flour, baking powder, salt and sugar. Combine the
beaten egg yolks with water and mix until smooth. Fold in the
stiffly-beaten egg whites and add the cherries. Drop by spoonfuls into
hot fat (360-f) and cook 2 to 5 minutes or until browned. Drain on
absorbent paper and serve with powdered sugar or fruit sauce. Other
fruits or berries may be used.

CORN MEAL GRIDDLE CAKES

2 cups corn meal
1/2 cup flour
1 tsp. baking powder
1 tsp. soda
2 eggs
2 cups buttermilk
2 tblsp. butter
1-1/2 tsp. salt

Sift flour, corn meal, baking powder, soda and salt. Sift again. Beat
eggs well, add the buttermilk and combine with the dry ingredients. Beat
until smooth and add melted butter. Bake on hot griddle. The "dutch"
housewife rubbed the griddle with the flat part of a raw turnip cut in
half, to prevent sticking. Some used a little cloth bag filled with
salt. Serve with brown sugar or syrup.

CORN FRITTERS

2 eggs, separated
2 tblsp. flour
1 tblsp. sugar
2 cups grated fresh corn

Beat the egg yolks and add the flour, 1 teaspoon salt and a little
pepper. Add the corn and fold in the stiffly beaten egg whites. Drop
small spoonfuls on greased griddle or frying pan. Do not cook too fast.

OLD-FASHIONED FLANNEL CAKES

2 cups flour
1 tblsp. baking powder
1 tsp. salt
2 cups milk
2 eggs, separated
2 tblsp. melted butter

Sift together in a bowl the flour, salt and baking powder. Beat the egg
yolks and add the milk. Pour milk mixture slowly into the dry
ingredients and beat to a smooth batter. Add the melted butter then fold
in the stiffly beaten egg whites. Bake on hot griddle. Makes about 12
cakes.

FRIED CORN MEAL MUSH

1 cup corn meal
2 qts. boiling water
1 tsp. salt

Moisten corn meal with a little cold water and stir into the salted
boiling water. Cook over slow fire, stirring often, for 45 minutes.
(Most of the corn meal sold today has been processed to cook much
faster, so follow the directions.) Pour the hot corn meal into a greased
loaf pan or glass baking dish. Let stand, uncovered, until cold and
firm. Cut into slices, dip in flour and