BUCKWHEAT CAKES.

1 pt. boiling water.
1/2 tsp. salt.
1/2 cup white flour.
1 ssp. soda.
1/2 cup corn or Graham meal.
1/4 yeast cake.
1 cup buckwheat flour.

Pour the boiling water on the corn or Graham meal, add the salt, and
when lukewarm add the flour, beat until smooth, then add the yeast.
Let it rise over night. In the morning add the soda just before baking
(milk may be used instead of water). A tablespoonful of molasses is
sometimes added in order to make the cakes a darker brown.


FRITTERS.

Beat two eggs together until light, add to them 1 cup of milk, 1/2
tsp. salt and sufficient flour to make a batter that will drop from
the spoon. Beat until smooth. Have ready a deep pan of hot fat; add 3
(l.) tsps. of baking powder to the batter, mix thoroughly and drop by
spoonfuls into the hot fat. When brown on one side turn and brown on
the other; take out with a skimmer and serve very hot. Do not pierce
with a fork as it allows the steam to escape and makes the fritter
heavy.