Raised Buckwheat Griddlecakes I

To make the yeast, boil until soft 3 or 4 medium sized potatoes, mash, add 1 pt flour, 1 tablesp sugar, 1 teasp salt, and a pinch of ginger. Pour some boiling water over these ingredients, stir well, and when cool add 1 cake compressed yeast dissolved in a little warm water, or 1/2 cup hop yeast. Set away in a warm place to rise.

For the cakes use 1 qt warm water, 1/2 cup sweet milk, salt to taste, and buckwheat flour to make a batter of the proper consistency. Then add 1/2 cup of the yeast prepared as above, beat well, and set in a warm place until light. This recipe will make delicious cakes, and the yeast will keep sweet 3 or 4 days in a cool place. Yeast made as above is also satisfactory for bread.-[Miss A. E. H., Pa.

Raised Buckwheat Griddlecakes II

Into 1 pt lukewarm water stir 1/2 lb buckwheat flour, a pinch salt and 2 ozs yeast or 1 cup liquid yeast. Set this over night and in the morning add 1 teasp soda, 1/2 cup flour and 1 tablesp molasses. One or 2 eggs added to this batter will make it hold together nicely, but they can safely be omitted. Bake on hot griddle.-[M. S., Neb.