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(German) - (Pennsylvania Germans)

About 12 o'clock noon dissolve 1 cake of yeast (the small, round or
square cornmeal cakes) in 1 pint of lukewarm water. Add to this 1
tablespoonful wheat flour, 1 tablespoonful yellow cornmeal, and enough
good buckwheat flour to make a thin batter. Set in a warm place near
the range to rise. About 6 or 7 o'clock 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.

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