The Myrtle Reed Cook Book

by Myrtle Reed

BUCKWHEAT CAKES WITH SOUR MILK

Take two cupfuls of thick sour milk, add a teaspoonful of salt, and enough buckwheat flour to make a thin batter. Let stand over night. In the morning add a teaspoonful of soda dissolved in two tablespoonfuls of lukewarm water and beat thoroughly. Fry at once.