Page:Browne - The Plain Sailing Cook Book.djvu/153

 BUCKWHEAT CAKES


 * MATERIALS

2 cups milk

½ cup fine bread crumbs

½ teaspoon salt

¼ yeast cake

½ cup luke-warm water

1¾ cups buckwheat flour

1 tablespoon molasses

Piece of salt pork


 * UTENSILS

Double-boiler

Mixing-bowl

Small bowl

Mixing-spoon

Pancake-turner

Griddle or frying-pan

DIRECTIONS


 * 1) Scald the milk in a double-boiler.
 * 2) Measure the bread crumbs and salt into a mixing-bowl, add the milk to them, mix, and let stand thirty minutes.
 * 3) Measure the lukewarm water into a small bowl, add the yeast to it, and with a spoon stir and rub the yeast until it is dissolved.
 * 4) Pour the liquid yeast into the milk and bread crumbs, mix, and add the buckwheat flour. Beat well, and let the mixture stand overnight, covering the bowl with a clean towel.
 * 5) In the morning add the molasses, and stir well.
 * 6) Cook on a griddle or frying-pan as directed in the preceding recipe for Wheat Cakes.

CORN CAKES

Follow the same general directions as given for Wheat Cakes (page 142), but use only ½ cup of flour, and add ½ cup of corn-meal. 