People's Pilot, Volume 3, Number 35, Rensselaer, Jasper County, 16 February 1894 — Royal Buckwheats. [ARTICLE]

Royal Buckwheats.

For generations it has been the custom to mix the batter for buckwheat cakes with yeast or emptyings, retaining a portion of the batter left over from one morning to raise the cakes for the following day. If kept too warm, or not used promptly, this batter becomes excessively sour and objectionable. Buckwheat cakes raised by this means are more often sour or heavy than light and sweet. If eaten daily they distress the stomach and cause skin eruptions and itching. Instead of the old-fashioned way we have been making buckwheat cakes this winter with Royal Baking Pbwder, mixing the batter fresh daily, and find the result wonderfully They are uniformly light and sweet, more palatable and wholesome, and can be eaten continuously without the slightest digestive inconvenience. Besides they are mixed and baked in a moment, requiring no time to rise. Following is the receipt used: Two cups of pure buckwheat flour (not “prepared” or mixed); one cup of wheat flour, two tablespoons of Royal Baking Powder and one-half teaspoonful of salt, aH sifted well together. Mix with milk into a thin batter and bake at once on a hot griddle. Once properly tested from this receipt, no other buckwheat will find its way to your table.—Domestic Cookery.