1. Place 1/4 c. hops in a pan and cover with 1 c. water.

2. 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.

3. Peel and slice the potato into another pot. Use just enough water to cover and boil until well done.

4. Drain; it should yield 1 c. of potato liquid.

5. 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.

6. Let cool; then roll into cakes, using 2 T. of paster for each cake.

7. Dip cakes in cornmeal and roll until easily hand led. Dry for several days on wire rack, turning daily.

8. They may be used immediately , but they must be perfectly dry before storing in a cool place or the refriger ator.

9. Makes 16 cakes.