Bread Buckwheat Cakes

1 1/2 cups dry bread crumbs 1 1/2 cups eastern buckwheat 1/2 cup white flour 3 cups warm milk 1 cup warm water

1/2 cake compressed yeast 1 tablespoon salt 1 tablespoon sugar 1 tablespoon molasses 1 level teaspoon soda

Soak crumbs in milk half an hour, add dry ingredients, warm water and yeast dissolved in a little warm water. Let rise all night. In the morning add molasses and soda which has been dissolved in warm water. Batter should not be as stiff as for plain buckwheat cakes. Fry slowly.

Raised Buckwheat Cakes

2 cups eastern buckwheat 2 tablespoons bran 1 tablespoon sugar

1 tablespoon salt

2 cups warm milk

2 cups warm water

1/2 cake compressed yeast (dissolved in 1/2 cup lukewarm water 1 tablespoon N. O. molasses 1 teaspoon soda (level)

At night mix all dry ingredients except soda, add two-thirds of liquid with dissolved yeast. Allow room in bowl to rise. Put in warm place. In morning add remainder of liquid and soda mixed with molasses and one-fourth cup warm water. Batter should be a little thinner than for ordinary pancakes. Fry slowly. Remaining batter may be used as leaven for more dough. This makes about two dozen cakes.