1 teaspoonful of salt.
Flour to make the batter like pound cake.—Mrs. S.
Buckwheat Cakes.
1 quart buckwheat flour.
1 pint sifted corn meal.
Half teacup of yeast.
1 teaspoonful of salt.
Enough water to make a stiff batter.
After rising, stir in a half teacup of butter or lard. Let it rise a second time, grease the griddle, dip the spoon in lightly, and cook quickly.—Mrs. P. W.
Another Recipe for Buckwheat Cakes.