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Buckwheat Cakes

For an ordinary sized family, take a four quart jar and half fill it with buckwheat; then add two tablespoonfuls of Indian meal, and one teacup of Graham flour, and half a cup of potato yeast or one good fresh yeast cake, a little salt and enough warm water to make a stiff batter. Beat it well, in the morning dissolve half a teaspoonful of soda and one or two tablespoonfuls of molasses. Should the cakes be sour, a little more soda must be added.