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Graham Batter Cakes

1 pound of graham flour, not sifted. 1 pound of white flour. 1 quart of warm water. 1 cupful of yeast. 2 eggs. Salt. 2 ounces of syrup. 2 ounces of melted lard.

Set the batter as a sponge like other yeast-raised cakes, either over night or 6 hours before supper, and add the enriching ingredients an hour before baking.

And, anything for a change, sometimes your people take streaks, and the prevailing fashion is fo rice cakes.