A recipe for buckwheat cakes that proves
very satisfactory is the following:
BUCKWHEAT CAKES
(Sufficient to Serve Six)
2 c. scalded milk
1/2 c. fine bread crumbs
1/2 tsp. salt
1/4 yeast cake
3/4 c. lukewarm water
1-1/2 c. buckwheat flour
1/2 c. white flour
1 Tb. molasses
1/4 tsp. soda
Pour the scalded milk over the bread crumbs and add the salt. Dissolve
the yeast cake in 1/2 cupful of the lukewarm water and add this to the
bread crumbs and milk. Stir in the buckwheat and the white flour, and
let the mixture rise overnight. In the morning, stir it well and add the
molasses, the soda, and 1/4 cupful of lukewarm water. Bake on a
hot griddle.
If cakes are to be baked the next day, retain 1/2 cupful of the batter,
to which may be added flour, milk, salt, and molasses. By doing this
each day, a starter may be had for a long period of time. If a strong
buckwheat flavor is desired, use all buckwheat flour, but if only a
slight buckwheat flavor is desired, make the proportion of wheat flour
greater and that of the buckwheat smaller.
WAFFLE RECIPES
45. PROCEDURE IN BAKING WAFFLES.--The procedure in making waffles is
very similar to that in making griddle cakes. While the waffle mixture
is being prepared, heat the waffle iron. Then grease it thoroughly on
both sides with a rind of salt pork or a cloth pad dipped in fat, being
careful that there is no excess fat, as it will run out when the iron is
turned over.
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