Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Buckwheat Cakes. ✠

• 1 quart buckwheat flour.
• 4 tablespoonfuls yeast.
• 1 teaspoonful salt.
• 1 handful Indian meal.
• 2 tablespoonfuls molasses—not syrup.

Warm water enough to make a thin batter. Beat very well and set to rise in a warm place. If the batter is in the least sour in the morning, stir in a very little soda dissolved in hot water.

Mix in an earthen crock, and leave some in the bottom each morning—a cupful or so—to serve as sponge for the next night, instead of getting fresh yeast. In cold weather this plan can be successfully pursued for a week or ten days without setting a new supply. Of course you add the usual quantity of flour, &c., every night, and beat up well.

Do not make your cakes too small. Buckwheats should be of generous size. Some put two-thirds buckwheat, one-third oat-meal, omitting the Indian.