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Classic
Cook Books
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page 136
BUCKWHEAT GRIDDLE CAKES
Put three pints of warm water into a stone jar, add half a gill of baker's
yeast, or an inch square of turnpike cake dissolved in a little warm water; add
a heaping teaspoonful of salt, and half a small teaspoonful of saleratus. Have a
pudding-stick, and gradually stir in enough buckwheat flour to make a nice
batter; beat it perfectly smooth, then cover it and set it in a moderately warm
place until morning.
A large handful of cornmeal may be put with the flour, and it is by many persons
considered an improvement. If the meal is added it will require an egg and a cup
of milk.
NOODLES
There are few things nicer than "noodles" when they are properly made. Make a
stiff dough with two eggs, a little salt, and sufficient flour. Roll this out
very thin, shake on a little flour and rub it in; fold the dough over, and roll
it up, after which cut it fine with a knife. Have ready a pot almost full of
boiling water into which you have put a little salt. Drop the noodles in, and
boil them for five or six hours. Pour the water off, and fry the noodles in
plenty of butter, and they will be splendid.
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