Rye Cakes

1 t Soda

1 t Salt

1/3 c Molasses

1 1/2 c Milk, sour

2 ea Egg

Sift the dry ingredients into a bowl and gradually stir in the milk. Add the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat and fry until brown. Drain on brown paper. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. -----