INDIAN GRIDDLE CAKES

  One cupful cornmeal,
  One cupful flour,
  One teaspoonful salt,
  Three level teaspoonfuls of baking powder,
  Two tablespoonfuls of syrup,
  One tablespoonful shortening,
  One egg,
  One and one-quarter cups of milk.

Beat hard to mix and then bake on a hot griddle.

GRIDDLE CAKES

To bring the true nut flavor from the buckwheat we must go back to old-fashioned method of setting the buckwheat to rise overnight.  Don’t you remember the brownstone crock that was kept in the pantry and each time it was left with just enough of the mixture to start a new batter?  The buckwheat would be prepared each night just before bedtime, and in the morning a cup of warm water was added, together with a couple of tablespoonfuls of syrup.  The mixture was beaten and then the griddle was put on to heat.  Sometimes it was a soapstone or a heavy iron griddle.  When well heated it was rubbed with a piece of cut turnip or potato.  The batter was poured on in large platter-sized cakes and then as quickly as they browned they were dexteriously turned to brown again.

To make perfect buckwheat cakes you must first of all obtain a stone-ground flour, and then it must be blended in proportion.  Good, lively yeast is added, and if milk is used for the mixing it must be scalded and then cooled before using.  To prepare the flour for the mixing: 

  Three pounds of buckwheat flour,
  One and one-half pounds of wheat flour,
  One pound of corn flour,
  One ounce of salt,
  One-half ounce of baking soda.

Sift twice to thoroughly mix and then place in a dry container and the flour is then ready to use.

BUCKWHEAT CAKES

Scald and then rinse out with cold water a large stone crock.  Pour in one cupful of scalded and cooled milk and

  One and one-half cupfuls of water, 80 degrees Fahrenheit,
  Two tablespoonfuls of sugar.

Crumble in one-half of an yeast cake and stir until dissolved, then add three cupfuls of the prepared buckwheat flour.  Beat to thoroughly mix and then cover and set aside overnight to rise.  In the morning add sufficient lukewarm water to bring the mixture to a pouring consistency.  This usually requires about one cupful.  Add two tablespoonfuls of syrup.  Beat hard for three minutes and then let stand in a warm place while the griddle is heating, then bake.

RICE GRIDDLE CAKES

Rice griddle cakes may be prepared as follows:  Wash one-half cup of rice in plenty of water and then place in a saucepan and add three cupfuls of water.  Cook until the water is absorbed and the rice is soft.  Let cool.  Now place in a crock

  Two and one-half cupfuls water, 80 degrees Fahrenheit,
  Two tablespoonfuls sugar,
  One-half yeast cake.