Place ¼ cup hops in a pan and cover with 1 cup water.
Let this come to a boil, reduce heat, and simmer 20 minutes with lid on pan.
It should yield ⅓ cup 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 cup of potato liquid.
Mix hops water and potato liquid, and while still hot, pour over ¼ cup flour and ½ cup cornmeal, making a stiff paste.
Let cool; then roll into cakes, using 2 tablespoons 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 refrigerator.
Makes 16 cakes.