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Buckwheat Cakes

1/3 cup fine bread crumbs 2 cups scalded milk 1½ teaspoon salt 14 yeast cake 1½ cup lukewarm water 134 cups buckwheat flour 1 tablespoon molasses Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water, and cook same as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup.