One quart of buckwheat flour; half a cup of corn meal scalded; two cent cake of Fleischmann's compressed yeast; two tablespoonfuls of brown sugar; one teaspoonful of salt, and warm water enough to make a thin batter. Beat all well together and set to rise in a warm place.


Self raising buckwheat flour; mix with cold milk or water enough to make a thin batter and bake immediately on a hot griddle.

Buckwheat Cakes

One quart of flour; one teaspoonful of salt; one quart of warm water and a two cent paper of Fleischmann's compressed yeast. Cut the yeast up in a cup half full of warm water taken from the quart and let it dissolve. Put the flour and salt into a stone crock and stir in the warm water until it is a smooth batter. Then add the yeast and set it in a warm place to rise. If they are for breakfast make them up just before going to bed, for Fleischmann's yeast rises quicker than any other that I have used. When you are ready to bake, stir in two teaspoonfuls of baking powder. It makes them sweet and tender. Have the griddle hot, grease it with a piece of fat pork and bake. Have ready some fresh butter that is soft enough to spread, and butter the cakes well. Send them to table hot, a few at a time.