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

 

BUCKWHEAT CAKES

• MATERIALS
• 2 cups milk
• ⅓ 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.

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