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Buckwheat Cakes

To four cupfuls of pure buckwheat flour, add one cupful of yellow Indian meal and a tablespoonful of salt. Mix one cupful of cold milk with three cupfuls of hot water, making the mixture lukewarm. Add the liquid slowly to the dry ingredients so as to prevent lumps. When the batter is all mixed smoothly, add a melted yeast cake and beat it as vigorously as possible for at least seven minutes. These cakes should be set in an earthen buckwheat pail with a tin cover and a spout, capped with tin. Put them to rise about seven o'clock in the evening. Let them stand in some warm place. Just before baking them, mix a half teaspoonful of soda in a cupful of warm milk and beat this into the batter. The cakes should foam up in great bubbles after adding the soda. Have a little beef suet tried out, and a "swab" with which to grease the griddle. Be careful to make the cakes perfect circles; it makes a great deal of difference in their appearance on the table. A round griddle is the best shape. It should be of polished iron, so that it is easily cleaned. Do not use a particle of molasses in buckwheat cakes. No cakes made with water alone are as tender as when some milk is used.