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Horsford Buckwheat Cakes

Mix "over night," with warm water, a little salt, and a tablespoon molasses, one pint buckwheat flour, to the usual consistency of griddle-cakes. When ready to bake for breakfast, add one measure each of acid and soda (or two heaping tea-spoons acid and one moderately heaping tea-spoon soda) of Horsford's Bread Preparation-thinning the batter if necessary-and bake immediately on a hot griddle.