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Bread-Crum Griddle-Cakes

1½ cups stale bread-crums

½ cup flour

1½ cups scalded milk

½ teaspoon salt

2 tablespoons shortening

4 teaspoons baking-powder

2 eggs

Soak the crums in the milk and fat until they are soft. Add the eggs, well beaten, and the dry ingredients, mixed and sifted. Drop the batter, by spoonfuls, on a hot, greased griddle. When the cakes are full of bubbles, turn them and brown on the other side. The cakes are very tender and should be turned carefully.