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Old Fashioned Buckwheat Cakes

(Continuous Stock) Dissolve one half of a compressed yeast cake or a dry yeast cake in one quart of lukewarm water, and pour into an earthen jar; add sufficient buckwheat flour to make a medium soft batter. Cover up and set away in a warm place over night. Next morning take out as much as you wish to use for breakfast, into another dish or bowl. Thin this down with sufficient lukewarm water, in which you dissolve half teaspoonful of The Great "Arm & Hammer" Soda for every cup of stock and a water you use. Also add a pinch of salt and one teapoonful molasses to every cupful of batter, which makes them brown nicer. If you have any of the batter left after breakfast, pour it back into the original stock left in the jar from the night before. The next night you add more lukewarm water and more buckwheat so as to keep the batter going, and, if taken care of properly, you can keep this stock of buckwheat going nearly all winter, without any more yeast. Always have buckwheat sifted. Never put any salt into batter until you are ready to bake the cakes in the morning and put it only in the batter you took out of the crock.

The first night you should keep the crock in a warm place, but after that, you can keep it in a cooler place. You may add a teaspoonful of white flour every third or fourth night, not oftener. This is the original old time way and makes the best cakes. 2 cups Flour,