Directions:
A large handful of hops put into one quart of water; cover, and let boil five minutes; strain over one pint of flour; beat until your arm aches, and the batter is smooth. When cool, add a cake of good yeast.
When perfectly light, mix stiff with white corn meal, and a little flour; roll out on the kneading board; cut in cakes, and dry. Turn them often.