Sift a generous teaspoonful of salt through a quart of buck-wheat flour which has been mixed with a great handful of Indian meal. Dissolve a yeast-cake in half a cupful of warm water, add two tablespoonfuls of molasses and a quart of warm water, pour into the hollowed flour, and beat hard for five minutes. Set aside to rise overnight in a warm corner. Should the batter smell sour in the morning, correct it with a little soda dissolved in warm water and beaten well into the batter.

You can, if you like, substitute oatmeal for the Indian, putting in one-third oatmeal and two-thirds buckwheat.