Buckwheat Cakes No. 1

1 cake compressed yeast

2 cups lukewarm water

1 cup milk, scalded and cooled

2 level tablespoons brown sugar 2 cups buckwheat flour 1 cup sifted white flour

1½ teaspoons salt

Dissolve the yeast and sugar in the lukewarm liquid; add buckwheat and white flour gradually, and salt. Beat until smooth; cover and set aside in a warm place, free from draft, to rise - about one hour. When light, stir well and bake on a hot griddle. If wanted for over night, use only one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

Buckwheat Cakes No. 2

1 pint buttermilk Buckwheat flour ¼ cake yeast

Pinch of salt

1 tablespoon molasses

¼ teaspoon baking soda

Into the buttermilk stir enough flour to make a soft batter; add the yeast cake dissolved in a little warm water and the salt and beat thoroughly. Let rise over night and in the morning stir in the molasses and baking soda. Save a cup of the batter to be used instead of yeast for the next baking.