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.
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