CRUMB BUCKWHEAT CAKES
Two cupfuls of buckwheat flour, two and one half cupfuls of warm water, one cupful of dried bread crumbs, one cupful of milk, one tablespoonful of salt and half a cake of compressed yeast. Dissolve the yeast in the water and mix with the buckwheat flour. Add the salt, beat until well mixed, then cover and let stand over night in a warm place. Put the dried crumbs into the milk and let soak over night in a cool place. In the morning, mash the soaked crumbs and toss with a fork until light and dry, then mix with the risen buckwheat batter and fry as usual.