Unequalled Buckwheat Cakes

1 quart buckwheat floor.

2 tablespoonfuls wheat flour. 1 teaspoonful salt.

1 1/2 cup fuls yeast.

1 pint fresh milk (warm).

1/2 pint warm water.

Set them at nine o'clock in the evening, for breakfast. Mix well together the first four ingredients, in order. Then add the milk and water, previously mixed together. Beat all together very hard. (over and leave to rise. In the morning the top will be covered with bubbles. The cakes must be light, thick and spongy. If too thick add a little warm water. Do not have the griddle too hot, as, being thick, they will not then cook in the middle. Make them the size of a small saucer.

(If sour in the morning add half a teaspoonful or more soda, dissolved in boiling water.)

N.B. Buckwheat Cakes, in my opinion, should be set fresh every time to be sure of their not being sour. Yet in many families it is customary to reserve a capful of the batter every time to set the next with. In this case mix as usual, simply substituting the batter for the yeast.

Buckwheat Cakes With Water

1 quart buckwheat flour.

4 tablespoonfuls corn meal.

1 teaspoonful salt.

3 tablespoonfuls molasses.

4 tablespoonfuls yeast.

1 pint tepid water (more or less).

Mix as early as six o'clock in the evening. Use enough water to make a thick batter (if too thin it will not rise). Beat well, and set to rise in a warm place, covered.

In the morning, if sour (as it is almost invariably) stir in one teaspoonful of soda, dissolved in a little warm water. If it still smells sour, add more. The batter will be thinner now than it was when first set, but it should still be a thick batter. If too thin, add a little wheat flour, if too thick, add tepid water.

For a family of five.

Buck-Eye Buckwheat Cakes

2 quarts boiling water. 1 cupful corn meal. 1 cupful wheat flour.

3 pints buckwheat flour. 1/2 cupful yeast (shaken). 2 teaspoonfuls salt.

At noon of the day before you wish to use the cakes, stir the corn meal (wet with a little cold water) into the boiling water on the stove. Boil till it forms a thin gruel. Let it cool, but not become cold; then add the other ingredients. Beat well, cover, and set to rise in a warm place.

In the evening, beat well again, cover, and set to rise in a cool place till morning.

Before breakfast, add one teaspoonful of soda (dissolved in warm water) if it seems sour. If too thick add warm water, but do not make a thin batter of it. Do not have the griddle too hot.