Pour the scalded milk over the bread crumbs and add the salt. Dissolve the yeast cake in 1/2 cupful of the lukewarm water and add this to the bread crumbs and milk. Stir in the buckwheat and the white flour, and let the mixture rise overnight. In the morning, stir it well and add the molasses, the soda, and 1/4 cupful of lukewarm water. Bake on a hot griddle.

If cakes are to be baked the next day, retain 1/2 cupful of the batter, to which may be added flour, milk, salt, and molasses. By doing this each day, a starter may be had for a long period of time. If a strong buckwheat flavor is desired, use all buckwheat flour, but if only a slight buckwheat flavor is desired, make the proportion of wheat flour greater and that of the buckwheat smaller.

WAFFLE RECIPES

45. PROCEDURE IN BAKING WAFFLES.--The procedure in making waffles is very similar to that in making griddle cakes. While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over. With the iron properly greased and sufficiently hot, place several spoonfuls of the batter in the center and close the iron. By so doing, the batter will be pressed out to cover the entire surface. In pouring the batter, do not cover the entire surface of the iron with batter nor place any near the outside edge, for it is liable to run out when the iron is closed. In case this happens, be sure to put in less batter the next time. Allow the waffle to brown on the side near the fire and then turn the iron, so as to brown the other side. When the waffle is sufficiently brown, remove it; then grease the iron and repeat the process.

46. WAFFLES.--The form of hot bread known as waffles, which are illustrated in Fig. 8, offers the housewife an excellent opportunity to add variety to meals. Practically no one dislikes waffles, and they are especially appetising when sprinkled with powdered sugar or served with sirup. They are often served with chicken or other gravy.

WAFFLES

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