408 DR CHASET 8 RECIPES. 



qt. skimmed milk to the temperature of new milk; add 1 tea-spoonful of salt 

 and 3 table-spoonfuls of good lively yeast; thicken to the consistency of real 

 buckwheat cakes with graham meal, in which 3 small handfuls of fine corn 

 meal have been mixed. Very coarse middlings, such as one gets from country 

 mills, answers quite as well, and none but an expert would know the difference 

 between the imitation and the real. — Indiana State Sentinel. 



Remarks. — Why not have mock buckwheat cakes as well as mock minced 

 pies? Certainly these will be found very nice and healthful. And any person 

 can eat these, while with some persons real buckwheat cakes eaten as steadily 

 as many do in the winter, causes an irritable condition of the skin, these will 

 not, with anyone. 



Buckwheat Batter, To Keep Sweet.— Keeping buckwheat batter 

 sweet is sometimes very troublesome, especially in mild weather. It is said the 

 only way to keep it perfectly sweet is to pour cold water on that left from one 

 morning to another. Fill the vessel entirely full of water and put it in a cool 

 place. When ready to use pour off the water, which absorbs the acidity. — 

 Lansing Republican. 



Buckwheat and Graham Griddle Cakes, Also Oatmeal 

 Griddle Cakes. — Buckwheat cakes are improved for some people by mixing 

 the buckwheat with graham flour. Put about one-third of graham with it. 

 Start the cakes at night with yeast — a small tea-cupful of yeast to 1 qt. of flour; 

 mix with cool, not cold, water, and set in a warm comer. Griddle cakes can 

 be made of oatmeal by putting one-third of wheat flour with it. They require 

 more time for cooking than buckwheat cakes do, and should be browned 

 thoroughly. 



Bread Griddle Cakes.— Take your pieces of dry bread, and pour over 

 them boiling water; stir and beat to a smooth paste; put in flour enough ta 

 make them the consistency of buckwheat cakes; add a little salt, 1 tea-spoonful 

 of soda, and 3 eggs, well beaten. They are delicious for breakfast or tea. If 

 the weather is cold, it will be better to soak the bread over night MUk is better 

 than water to soak the bread in. 



Bread Griddle Cakes, Richer.— Soak a loaf of bread, or its bulk in 

 stale bread, in milk over night; in the morning stir in 1 cup of flour, 2 eggs, 

 beaten till light, a table-spoonful of butter or lard; soda, 1 tea-spoonful, and a 

 little salt Mix smooth and drop 2 spoonfuls upon the hot griddle for each 

 cake. 



Pancakes or Griddle Cakes With Dry Bread.— Crumble the 

 bread and soak in cold milk until soft, then add soda or saleratus, and salt, accord- 

 ing to amount, and flour to make a batter. 



With Rice.— Cold, boiled rice, 1 cup; flour, 3 cups; 2 eggs, beaten; salt, 

 1 tea-spoonful; milk to make a thick batter; baking powder, 1 tea-spoonful; 

 beat well together — hot griddle. 



Rice Griddle Cakes.— Left over rice may be used; but if it Is to be 

 i>oiled purposely, take rice, 2 cups, well washed, and boil in about 1 qt, of 



