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Griddle

1 cake compressed yeast 1 cup lukewarm water 11/4 cups milk, scalded and cooled CAKES No. 3 4 level tablespoons brown sugar 4 tablespoons melted lard 1 teaspoon salt 21/2 cups sifted flour Dissolve the yeast and sugar in the lukewarm liquid; add lard (or butter), flour gradually, and salt. Beat thoroughly; cover and set aside to rise for about one hour, in a warm place, free from draft. When light, stir well and bake on hot griddle.

If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. BUCKWHEAT CAKES No. 1 1 cake compressed yeast 2 cups lukewarm water 1 cup milk, scalded and cooled 2 level tablespoons brown sugar 2 cups buckwheat flour 1 cup sifted white flour 11/2 teaspoons salt Dissolve the yeast and sugar in the lukewarm liquid; add buckwheat and white flour gradually, and salt. Beat until smooth; cover and set aside in a warm place, free from draft, to riseabout one hour. When light, stir well and bake on a hot griddle. If wanted for over night, use only one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. BUCKWHEAT CAKES No. 2 1 pint buttermilk Buckwheat flour 1/4 cake yeast Pinch of salt 1 tablespoon molasses 1/2 teaspoon baking soda Into the buttermilk stir enough flour to make a soft batter; add the yeast cake dissolved in a little warm water and the salt and beat thoroughly. Let rise over night and in the morning stir in the molasses and baking soda. Save a cup of the batter to be used instead of yeast for the next baking. 1 cup flour