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Sour Milk Griddle Cakes

These are made the same way as the preceding, except that sour milk is used instead of sweet, and one teaspoon of soda dissolved in one tablespoon of cold water takes the place of the baking bowder. a very BUCKWHEAT CAKES (Raised) - The following is reliable recipe for buckwheat cakes: One pint of buckwheat flour; one-half cup of Indian meal; one-half cup of yeast; or one-half cake of compressed yeast; one pint of warm water; one teaspoon of salt; one tablespoon of molasses. Beat the batter thoroughly, and place it where it will rise over night; it should rise and fall again by morning, when a teaspoon of finely powdered soda should be added; then stir well, and fry. If the cakes are desired three times a week, fresh yeast will not be required after the first making, if a little more than a pint of the batter is reserved each time in a cool place, and used instead of the yeast. Always put molasses in buckwheat cakes; it helps to give them a good color in frying.

BUCKWHEAT CAKES (With Baking Powder)-Mix thoroughly two cups of buckwheat flour, one of wheat flour, a little salt, and three teaspoons of baking powder; then add equal parts of milk and water till the batter is of the right consistency and stir free from lumps. A little molasses will help to brown them.