Add a small tea-cup of Indian meal, two tablespoonfuls of distillery yeast, or a good deal more if home-brewed; say half a tea-cup full. Set it where it will keep warm all night, and in the morning add a teaspoonful of saleratus, sifted over the top, and well stirred in. If sour, add more saleratus. This is the best kind of buckwheat cakes.
Griddle Cakes of Unbolted Wheat.
A quart of unbolted wheat, and a teaspoonful of salt. Wet it up with water, or sweet milk, in which is dissolved a teaspoonful of saleratus. Add three spoonfuls of molasses. Some raise this with yeast, and leave out the saleratus. Sour milk and saleratus are not as good for unbolted as for fine flour.
These are better and more healthful cakes than buckwheat.
Best Rice Griddle Cakes.
A pint and a half of solid cold boiled rice, put the night before in a pint of water or milk to soak.
One quart of milk, added the next morning.
One quart of flour stirred into the rice and milk.
Two eggs, well beaten.
Half a teaspoonful of saleratus, dissolved in a little hot water.