The home cook book

Mix together one pint of buckwheat flour and threequarters of a cup of graham flour. Into this put one heaping teaspoon of salt, half a cup of potato yeast, and one pint and a half of tepid water. Mix and beat very hard and smooth. Set to rise overnight near a fire, or in some very warm place. Buckwheat being a heavy flour, breakfast cakes should be put to rise as early as eight a'clock in the evening, and kept covered. For convenience, mix in a tin saucepan with a handle. In the morning, before baking, add a good pinch of soda dissolved in cold water and one tablespoon of molasses. Grease the griddle with suet that has been tried out. ST. LOUIS PERFECT CORN CAKES Mix into one pint and a half of cornmeal one teaspoon of salt. Scald it with one pint and a half of boiling water. Add one tablespoon of molasses and two eggs not beaten. Beat hard together to lighten the eggs. Add to this half a pint of buttermilk, one even teaspoon of soda dissolved in cold water, and half a pint of white flour in which is mixed half a teaspoon of baking powder. Last, put in one dessertspoon of melted butter. Do not make the cakes too small in putting them on the griddle. Grease the griddle with beef suet that has been tried out. In stirring up the cakes, use a tin saucepan for lightness ; it is easier to manage. GREEN CORN PANCAKES Have sweet, tender green corn. Ciit down the middle of each row of kernels, and with the dull edge of the knife scrape out the pulp of the corn. To a pint of the scraped-out pulp add half a cup of milk, two eggs beaten, salt and pepper to taste, and flour enough to make a pancake batter. Heat a pancake griddle, and cook as you cook buckwheat or wheat cakes. HOE CAKES Put in a pan a teaspoon of salt, two teaspoons of sugar, and with these stir a pint of yellow cornmeal freshly ground. Over this pour boiling water to wet it to a soft dough thickness, not a thin batter, but a soft dough. Be sure the water is boiling hot, and stir fast, so that the meal will absorb and swell. Have a hot griddle well greased. Drop from a spoon and gently flatten the cake till it is about half an inch thick. Brown it till it is a golden hue on both sides. Serve hot, and eat with butter, or with butter and molasses, or with cream and scraped maple sugar. RICE BATTER CAKES Mash one teacup of rice already boiled soft. Mix into it two or three beaten eggs, one even teaspoon of salt, one tablespoon of melted butter, two teacups of flour, in which two heaping teaspoons of baking powder have been mixed. Stir well together, and add one pint of milk. Bake on a hot griddle greased with beef suet which has been tried out. Mix the cakes in a tin saucepan with a handle for convenience. RICE PANCAKES Wash and boil a cup of rice till the kernels are perfectly tender. If water remains with the rice, drain it ofif, for the rice should be dry. Into a cup of flour sift a heaping teaspoon of baking powder and half a teaspoon of salt. Stir the flour gradually into one pint of milk, add three eggs well beaten, and last of all, the cooked rice. Beat well together, and bake on a hot greased griddle. Put the batter on with a large spoon, and since the rice prevents a ready spreading of the batter, help it lightly with the spoon. Brown on both sides.