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Buckwheat cakes (No. 2)

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One cup of milk and same of boiling water; two tablespoonfuls of molasses; half cake of compressed yeast dissolved in warm water; one-half teaspoonful of salt; two cups of buckwheat flour, or enough for a good batter.

Beat five minutes, and set in a warm place to rise. In the morning beat hard for one minute; if it be sour, add a little soda, and let it rise near the fire for half an hour before baking.

Marion Harland's Complete Cook Book

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