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Corn Griddle Cakes

I quart of scraped corn, 1/2 pint of milk, 1/2 pint of flour, I tablespoonful of melted butter, 4 eggs, 1½ teaspoonful of salt.

Scrape the corn and press out as previously directed on Page 40, Corn Fritters; add the yolks of the eggs, milk, salt, melted butter and flour. Beat well, then stir in carefully the stiffly beaten whites of the eggs and bake at once on a hot griddle. Do not add baking powder or extra flour, if you can possibly handle them.