ock in the evening add this sponge
to 1 quart and 1 pint of lukewarm potato water (water drained from
boiled potatoes), 1 tablespoonful of mashed potatoes added improves
the cakes; add salt. They need considerable. Stir in enough buckwheat
flour to make quite a stiff batter, beat hard and set to rise,
covered, in a warm place over night. The next morning add 1
teaspoonful salaratus, dissolved in a little hot water; 1
tablespoonful of baking molasses and a little warm milk, to thin the
batter; or water will answer. The batter should be thin enough to
pour. Let stand a short time, then bake on a hot griddle. Half this
quantity will be enough for a small family. Then use only 1/2
teaspoonful salaratus. Bake golden brown on hot griddle. Serve with
honey or maple syrup. If this recipe for buckwheat cakes is followed,
you should have good cakes, but much of their excellence depends on
the flour. Buy a small quantity of flour and try it before investing
in a large quantity, as you cannot make good cakes from a poor brand
of flour.

DELICIOUS CORN CAKES

One cup of sweet milk heated to boiling point; stir in 2 heaping
tablespoonfuls yellow, granulated cornmeal; add a tablespoonful of
butter or lard and salt to taste. As soon as the mixture has cooled,
stir in 1 tablespoonful of wheat flour. If the batter should be too
thick, stir in enough cold, sweet milk to make it run easily from the
spoon. Add 1 heaping teaspoonful of Royal baking powder. Drop
spoonfuls on hot, greased griddle, and bake. This quantity makes cakes
enough to serve three people, about sixteen small cakes. This is an
economical recipe, as no eggs are used.

RICE WAFFLES

(AS AUNT SARAH MADE THEM.)

Add 1 tablespoonful of butter and 1 tablespoonful lard to 1 cup of
cold, boiled rice; 2 yolks of eggs, the whites beaten separately and
added last; 2 cups of flour, 1 teaspoonful salt and 2 teaspoonfuls
baking powder, sifted together; 1 teaspoonful of sugar and 1
teaspoonful of molasses, and enough sweet milk to make a thin batter.
Bake in hot waffle irons. With these serve either maple syrup or a
mixture of sugar and cinnamon.

"GERMAN" EGG-PANCAKES (NOT CHEAP)

These truly delicious pancakes were always baked by "Aunt Sarah" when
eggs were most plentiful. For them she used, 1 cup flour, 5 fresh
eggs, 1/2 cup milk.

The yolks of 5 eggs were broken into a bowl and lightly beaten. Then
milk and flour were added gradually to form a smooth batter. Last