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Buckwheat Cakes (Quart buckwheat flour pint)

1 quart buckwheat flour. 1 pint sifted corn meal. Half teacup of yeast. 1 teaspoonful of salt.

Enough water to make a stiff batter. After rising, stir in a half teacup of butter or lard. Let it rise a second time, grease the griddle, dip the spoon in lightly, and cook quickly.--Mrs.P.W.

Another Recipe for Buckwheat Cakes.

I pint of buckwheat flour. I tablespoonful of meal. I tablespoonful of yeast. I teaspoonful of salt.

Make up with water the over-night, and beat till it bubbles. In the morning beat again, and just before baking stir in a pinch of soda dissolved in milk or water.--Mrs. Col. W.