Buckwheat Cakes.
1 pint of buckwheat.
1 gill of white corn meal.
1 teaspoonful of salt.
1 tablespoonful of molasses.
1/2 teaspoonful of soda.
1 gill of yeast.
1 generous pint of warm water.
2 tablespoonfuls of cold water.
Put the buckwheat, meal, and salt in a deep pail, and add to the mixture the water, yeast, and molasses. Beat vigorously for twenty minutes. Cover the pail and set in a warm place until morning. In the morning rub the soda through a fine sieve, letting it fall on the batter. Beat well. Fry on a griddle, serving as soon as cooked. Reserve one pint of the batter for raising the next batch of cakes. It should be kept in the refrigerator or the cellar.
Remember that success in making buckwheat cakes depends largely upon a thorough beating and careful raising.