Three cupfuls white flour,
One-quarter teaspoonful baking soda.

Beat to mix and then cover and set aside to rise overnight. In the
morning add sufficient lukewarm water to make a pouring batter, adding
two tablespoonfuls of syrup and one teaspoonful of salt. Beat very
hard and then set in a warm place while the griddle is heating.

The use of a small amount of baking soda as given in above recipes
is for the purpose of neutralizing the slightly acid flavor of the
buckwheat--a flavor to which many folks object.

Either of above mixes may be baked in a waffle iron instead of using
the griddle. Try it some morning for the sake of variety. Use salad
oil in a new sewing-machine oil can to grease waffle iron.

Almost everyone loves good sweet butter on the hot cakes in the
morning. At the present prices of butter the frugal housewife looks
upon the fast disappearing pat of butter with alarm. Now try this and
save the butter and yet give the folks the butter flavor upon their
cakes; place two tablespoonfuls of butter in a pitcher which will hold
a cupful of syrup. Add the syrup and then place the pitcher in a pan
of warm water and set on the stove to heat. Beat constantly until the
butter melts and produces a creamy mix.

Stale bread may be crumbled or soaked in cold water pressed dry and
used in place of rice or cornmeal. So may oatmeal or other leftover
breakfast cereals, as well as mashed potatoes, be used. Reserve about
one cupful of the yeast batter to start the next batter. Use this
starter in place of the yeast. Renew the yeast mix every fifth