CAKES. 407 



DmECTiONS— Set in a warm place over night, and bake on a hot grid- 

 dle. Serve warm, with good butter and syrup, made of sugar — maple is best — 

 and she says you will need but little else for breakfast. The author would have 

 at least some potatoes, and nice steak, and plenty of butter gravy with his 

 breakfast; does not even rr *use nice ham with plenty of ham gravy with his 

 buckwheat cakes. 



Buckwheat Griddle Cakes, " Arf and Arf."— Buckwheat and 

 wheat flour, of each 1 pt.; molasses, 2 table-spoonfuls; a little salt; mix with 

 water, and just before baking stir in a leaping table-spoonful of yeast powder. 



Betnarks. — " Sunshine," of Bridgeton, N. J., says they are nice made with 

 wheat flour alone. I have no doubt of it; there might be some shortening 

 added, but if to be eaten with meat, having plenty of gravy, it is not needed. 



Buckwheat Griddle Cakes, in Rhyme.— For ordinary buckwheat 

 cakes, we will give one in rhyme, from one of the muses of the Detroit Pre0 

 Pnw, which may be relied upon as safe to follow: 



If you fine buckwheat cakes would make 



One quart of buckwheat flour take; 



Four table-spoonfuls then of yeast; 



Of salt one tea-spoonful at least; 



One handful Indian meal and two 



Gk)od table-spoonfuls of real New 



Orleans molasses, then enough 



Warm water to make of the stuff 



A batter thin. Beat very well; 



Set it to rise where warmth do dwefl. 



If in .the morning, it should be 



The least bit sour, stir in free 



A very little soda that 



Is first dissolved in water hot. 



Mix in an earthen crock, and leave 



Each morn a cupful in to give 



A sponge for the next night, so you 



Need not get fresh yeast to renew. 



In weather cold this plan may be 

 Pursued ten da^'s successfully, 

 I*roviding you add every night 

 Flour, salt, molasses, meal in right 

 Proportions, beating as before. 

 And setting it to rise once more. 

 When baking make of generous size 

 Your cakes; and if they'd take the prize 

 They must be light and nicely browned. 

 Then by your husband you'll be crowned 

 Queen of the kitchen; but you'll bake. 

 And he will, man-like, "take the cake." 



i2em<wAs.— When buckwheat cakes are made without molasses, as is often 

 done, if a small spoonful of molasses is added, each morning, to the cake bat- 

 ter, they will take a much nicer brown, being careful, however, not to bum 



n. 



Mock Buckwheat Cakes.— To make mock buckwheat cakes, warm 1 



