The Houston daily post. [volume] (Houston, Tex.) 1886-1903, 1902-10-12

out ON the griddle the cake Is It rich brown,
Then the taste-but you cant describe that.
Buckwheat cakes are fraud unless tAty
are made with yeast, aud you've got to iniA
II up the night before and keep It Oh the
back of the stove overnight
What do YOU get when you call for buck
mi never tell YOU The first mor..lag
was here ! went into place where 10 said
In big letters; Try our iiuckwhcnt Cakes.
] gave my order and the waiter came back
win three OF them on platc They were
yellow aud looked like sponge cake What
are these ! asked him. Buckwheat,' says
he. didn't call him what he was, but
Thought Ia tackle them. When ran my
knife across one ~ them II Just made
crease, SO ! tore It to pieces with my fork
and tried 10 eat II.
"1hc stun they called maple syrup tasted
Ike glyoerinc. changed my order To eggs
ahd bacon Next morning ! went TO- a cheap
restaurant gud they gave uic three hig
sWcaty cakes OF dark brown color When
! tried 10 cut them they slapped back Ike
India rubber. they wouldn't melt the but
ter and when | tried 10 cat them IL was
like working on sole leather, The next DAG
NJ another place they gave me an order
that wonldn hold together, When | tried
TO eat piece IL would fan apart, 50 that
| had 90 use spoon. When | paid my
check said to the cashier; What do you
do with your huckwheat horeT He said he
didn't know. / told him that they ought to
put some ~ II In their cakes,
well. IL was the same thing morning
after morning ia 90 Into place and sag
10 SNlilt lUuNa winter HOY = your eNkbNs
He'd shy, out o. sight Then I'd ask II
they were the genuine hucEwheat and he'd
say they were, and bring me some thinss
that ought To have been used for hingin'
a tool box. one morning when / asked the
walter he said they didn't have ANY right
away, but for to wait q minute. | sdw the
cook in the corner dip ont something that
looked like shorts lie slapped IN some
water and stirred the mess up, aud the next
thing knew he yelled; Take 'em away
The walter brought me three that beat any
a or n
Jumps. aud didn't have any more taste than
Il piece " blotttn paper. That settled me
for while, but | kept hankcrin for cakes
every morning and started out to find new
places, Finally | concluded to advertise,
thinking there might no some one who
wasn't taking money under false pre-
in the Adirondack region, near Roquette
lake good old soul named Mother John
son. who runs country tavern. has nc-
qulred almost n National reputation for her
grddlc cakes, which. In truth, are per
lection, regular dream in batter lney
have a standing reputation among sports
wrote that, his party or three ate nftaen,
twenty-five and twenty-threc cakes, re-
spectyeiy, AZ dinner az Mother Johnsons 3.
MS all IN knawlng how 10 mix the batter
and how to operate the griddlc Mother
Johusons recipe by the way Is very sim
pic. rho recipe calls for one quart or
sour milk, one tenspoonful of salt aud slft-
ed hOur enough 20 make rather thick bat
upon being mixed overnight. and, in win.
ter, left IN a warm piace, Next morning
stir In ono teaspoontui ~ soda or saleratus,
dissolved IN warm water, and two wei
beaten eggs. The batter should foam Ike
fresh yeast 20 make the cakes very nice,
add teaspoonful Of sugar ana fry in hnt'
ter Tho batter Is 50 delicate that II taxes
very little fat 10 FRY the cakes There Is
as much difference In the making or griddle
cakes as there is between light aud DARK
ness. Light griddle cakes not soaked with
Tuf an frT inc Anula als ara
appeu1ing, cold mornings, when they come
brown ard hot TO the table To make the
very best buckwheat cakes, mix them over
night, using half milk ana half water, with
a full pint Of buckwheat Hour 20 each pint
Of LIQUID Use clear huckwhear not ground
too me and don't spoil v ny mixing Win
Hour corn meal, or any such robustness.
Buckwhcat has a nutfy flavor, which the
addition Of any other Hour spells. MIX
with sour milk, II you have Il: " not, STIR
In a heapng teaspoonfnl OF cream OF tar
ter, the same u salt, aud large teaspoon
nl Of moiasses. and set in a warm place.
No yeast, FOR these are 70 be best buck
wheat cakes. not second hest. IN the
morning stir In teaspoonful 81 soda ana
hake
The frying Of pancakes IS as Important
rs the mixing The fire needs 70 be as
clear and strong as for ereillng eeefs.s,as teak,
II viii only take the slightest possible
grensing 20 turn the cakes PERFECTLY. or as
them with slice 81 fat pork on a fox
with a handle nfteen inches long thcSr
cooks forks are sold with wooden handles,
the model of a miniature ptchfork. and
they are wonderfully convenient, as they
ailnw cue 10 mt meat or grease grldd,e
without bringing the face near the stove.
Have two or three plates heating 10 mt
the cakes on. cold plate m9kcS cake
fan INSTANTLY. aud send 20 tho table IN re-
LAYS, as fast as they arc fried.
No true American citizen turns his hack
20 the pancake tt g. pari sud parcel Of
our Yankee rivilsatlon and thcrc Is not
an old New Engander today who does not
at tlmes hum the familiar hymn;
Al, dear 70 wS heart is tas old kitehsa
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