Evening Republican, Volume 18, Number 153, Rensselaer, Jasper County, 30 June 1914 — Bread Crumbs in Griddle Cakes. [ARTICLE]

Bread Crumbs in Griddle Cakes.

Crusts and bits of stale bread dried In the oven and put through the meat grinder make excellent griddle cakes, that are more ehsily digested than those made of flour alone. Soak 1 cupful of the crumbs In as much milk, or milk and water, as they will absorb; add Mi cupful of flour, pinch of salt, 1 teaspoonful of baking powder, 1 teaspoonful of molasses and 1 egg. Bake on hot griddle. Make them small.'