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Bread Griddle Cakes

One pint of sweet milk; one and one-half pints of bread crumbs; two eggs; two teaspoons of baking powder; one teaspoon of salt; flour to thicken. If the crumbs are hard, soak them over night in the milk; if soft, they may be soaked for half an hour in the morning. When they are soft, turn them with the milk into a colander, and mash the bread through it. Add the beaten eggs, salt, powder and flour, and the batter is ready to fry. If an iron griddle is used to cook these cakes, it should be oiled a little more than usual. The cakes are very tender and should be turned carefully; and they require longer frying than any other kind.