Old-time Buckwheat Cakes-corn meal and flour

Stir 1/2 cup of yellow corn meal into 1 qt. of boiling water; cook, stirring, until thickened; when lukewarm add:

1 teaspn. salt 1/2 cup white flour

2-4 tablespns. soft yeast 3 cups buckwheat flour

Beat, set in cool place until morning; add a little warm water if too thick and use less flour next time.

Buckwheat Cakes-bread crumbs

2 cups buckwheat flour

2 1/2 cups warm water

1/2 cake compressed yeast

1 cup milk

1 teaspn. salt 1 cup stale bread crumbs (white or graham)

Add yeast to warm water and pour gradually over flour and salt, stirring; when light add crumbs soaked in milk and warmed a little.