Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 76

Mix together a quart of buckwheat flour, four tablespoonfuls of yeast, a handful of Indian meal, two tablespoonfuls of New Orleans molasses, a teaspoonful of salt and enough water to make a thin batter. Beat hard and set to rise in the warm kitchen. A pint of this may be left over in the morning after the baking of the cakes and used as a sponge the following night, the flour, etc., being added. If the batter seems sour, add a very little baking-soda. This batter may be kept in a stone crock for a week or longer.