1/4 cup hops
1 cup water
1 medium potato
1/4 cup flour
1/2 cup cornmeal
cornmeal — for dipping
Place 1/4 c. hops in a pan and cover with 1 c. water. Let this come to a boil, reduce heat, and simmer 20 minutes with lid on pan. It should yield 1/3 c. hops water after straining.
Peel and slice the potato into another pot. Use just enough water to cover and boil until well done. Drain; it should yield 1 c. of potato liquid.
Mix hops water and potato liquid, and while still hot, pour over 1/4 c. flour a nd 1/2 c. cornmeal, making a stiff paste. Let cool; then roll into cakes, using 2 T. of paster for each cake. Dip cakes in cornmeal and roll until easily
hand led.
Dry for several days on wire rack, turning daily. They may be used immediately , but they must be perfectly dry before storing in a cool place or the refriger ator. Makes 16 cakes.