"BUCKS COUNTY" BUCKWHEAT CAKES
About 12 o'clock noon dissolve 1 cake of yeast (the small, round or square cornmeal cakes) in 1 pint of lukewarm water. Add to this 1 tablespoonful wheat flour, 1 tablespoonful yellow cornmeal, and enough good buckwheat flour to make a thin batter. Set in a warm place near the range to rise. About 6 or 7 o'clock in the evening add this sponge to 1 quart and 1 pint of lukewarm potato water (water drained from boiled potatoes), 1 tablespoonful of mashed potatoes added improves the cakes; add salt. They need considerable. Stir in enough buckwheat flour to make quite a stiff batter, beat hard and set to rise, covered, in a warm place over night. The next morning add 1 teaspoonful salaratus, dissolved in a little hot water; 1 tablespoonful of baking molasses and a little warm milk, to thin the batter; or water will answer. The batter should be thin enough to pour. Let stand a short time, then bake on a hot griddle. Half this quantity will be enough for a small family. Then use only ½ teaspoonful salaratus. Bake golden brown on hot griddle. Serve with honey or maple syrup. If this recipe for buckwheat cakes is followed, you should have good cakes, but much of their excellence depends on the flour. Buy a small quantity of flour and try it before investing in a large quantity, as you cannot make good cakes from a poor brand of flour.
DELICIOUS CORN CAKES
One cup of sweet milk heated to boiling point; stir in 2 heaping tablespoonfuls yellow, granulated cornmeal; add a tablespoonful of butter or lard and salt to taste. As soon as the mixture has cooled, stir in 1 tablespoonful of wheat flour. If the batter should be too thick, stir in enough cold, sweet milk to make it run easily from the spoon. Add 1 heaping teaspoonful of Royal baking powder. Drop spoonfuls on hot, greased griddle, and bake. This quantity makes cakes enough to serve three people, about sixteen small cakes. This is an economical recipe, as no eggs are used.
RICE WAFFLES (AS AUNT SARAH MADE THEM.)
Add 1 tablespoonful of butter and 1 tablespoonful lard to 1 cup of cold, boiled rice; 2 yolks of eggs, the whites beaten separately and added last; 2 cups of flour, 1 teaspoonful salt and 2 teaspoonfuls baking powder, sifted together; 1 teaspoonful of sugar and 1 teaspoonful of molasses, and enough sweet milk to make a thin batter. Bake in hot waffle irons. With these serve either maple syrup or a mixture of sugar and cinnamon.