Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1896-11-04
BUCKwHEAT CAKES.
Think They Have the
ONLY Good Ones.

A letter from the old farm contains this
information: "Buckwheat is n great crop
this season, splendid yield, large grains,
well filled but the price will be down to
40 cents a bushel." The city-bred man or
woman cannot appreciate, says the Pitts
burg News. the feeling of satisfaction this
piece of information causes to well up in
the breasts of the buckwheaters, who have
been transplanted from side hill farm
to the busy. centers of population. They
will wonder how the condition of the buck
wheat crop can interest any one in town.
But II does, nevertheless. The transplanted
citizen may not eat genuine buckwheat
cake during the next twelve months or eX-
pect to inhale the delicious aroma from "A
smoking buckwheat griddle during the rest
of his natural life, but he gets a great
measure of satisfaction out of the knowl-
edge that those at home, who know what
buckwheat cakes are, and can appreciate
them in their true worth will have full
and plenty for home consumption, whether
free silver plunges the nation into repu-
diation or not There is joy in thinking
OF the old days at home when the steaming
pile of big brown ,buokwheats stared him
in the face from the kitchen table, and "A
smile involuntarily spreads over his fea-
lures as he remembers how fast they dis
appeared when all the hungry boys and
girls got down to business on the four
sides of the family board.
While the advantages enjoyed by city
folk not met with In the daily course of
life on a side hill farm are almost as
numerous as the sands on the seashore,
there is one advantage that can be notched
up on the hayseed side that all the others
cannot overbalance when judged from the
standpoint of healthy youth blessed with
country appetites. And this is the buck
wheat cakes mother made in the old home
on the farm. Who ever met with simon
pure buckwheat cake in city of this
great land? What man or woman who first
struck up an acquaintance with n big
round cake In n country household would
ever recognize what, purports TO be n coun-
terpart as served In the fashionable eat
NO NIL nf he off fngo No. 10 INN cet-
BILE for the two to exist in the different
spheres and as long as time continues each
will be separate and distinct from the other
The country buckwheat cake is made &C.
| cording TO the rules and regulations OF the
| buckwheat community. There, and there
| only, can II thrive and flourish The minute
| II Is taken away from its legitimate sur
roundings the charms of it's presence, tn,
beauties or Its appearance and the salts
| faction produced by It's disappearance leave
| as If by magic. Mother may move from
| the farm to town and there attempt e
| reproduce the original, but she invariably
| fails. She cannot explain the reason, fo
every ingredient Is the same, they are set
| in the same manner as at home and nur
| tured with the same care, handled with tn,
old,time dexterity from crock to griddle
and from griddle to table under the ray
! of the electric light as when Topped abou
by the aid of the pickering flame of tn,
| tallow dip, but the cake looks differ
| ent tastes different, and Is different. n,
| one has ever been able to explain why th
is true, and perhaps no one ever shall
| Inc genuine country Duckwheat cake Il
| manufactured from grain threshed with tn
time-honored fail, set" in a wide-mouthe,
| crock at early candle light about the Is
of October and kept going until the middle
| of the following May, with perhaps one
or twice the addition of a little home-mad
| yeast produced from dried "risn." just t,
! liven up the batter little. All these new
tangled, embarrassing cakes in fiv
minutes" kind of substitutes are ranl
| counterfeits. There is only one way L
| make the buckwheat cake and only one at
| mosphere In which to successfully produc,
| it, and. as before stated, that Is where the,
| grow as naturally as do the alders alonl
the rail fence-on the buckwheat farms o
| Pennsylvania.