Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-02-21
Ewes Buckwheat Cakes.

Ewes Buckwheat Cakes.
In this part of the country the ap-
pearance of buckwheat cakes on the
breakfast table is governed by the al
manac, which decides for us that they
are best in winter. In the CatSkill
Mountains, however, where they are
to be had in their perfection, they are
all the year round Injuries; not luXu-
ries, perhaps, for those who are used
to them, but certainly for visitors from
town who are accustomed to the ready
| mixed variety.
In a little farmhouse in the heart of
| the mountains those fragrant and deli
cious finales to the morning meal We're
| so much appreciated by the boarders
| last summer that upon their united re-
quest they were served every day. This
| is the way they We're prepared
Il take half a cake of yeast said
| Eve, land soak it in a little warm
water-about half a cupful-at night
| Then take two cups of buttermilk, or
sour milk, and add to it little salt. 1
never think of measuring things, so
really do not know how much buck
wheat flour to tell you to add, but just
| enough to make a medium thick bat
ter. In the morning / stir in one
| third of a teaspoonful of soda dissolved
in little water. That's ALL"
| That is all, SO far as the recipe is
concerned, but Eve baked the cakes as
| thin as possible, and this added much
to the enjoyment of them. And the
| way in which she served them contri-
buted in no small way to their success.
She always brought in from the
kitchen large dish piled high with the
steaming cakes. This made the tour
| of the table, each guest helping him.
| self to two. By the time the plate had
been passed around and the cakes had
been eaten a second relay arrived from
| the griddle, and this process was kept
up until the cry of enough told the
cook that no more cakes were wanted.
The object in serving them in this way
| was that each guest should be con-
stantly supplied with hot cakes, and it
| will be seen that the plan is an i'm
| provement upon the old idea of serv-
ing five or six as a portion, thus COM
pelling one to eat cold cakes at the end.
Delicious home made maple syrup al
ways accompanied Ewes buckwheats.
One hardly expects to find Gordon
bleu in the Catskills, but "Evie," as the
old farmer and his wife called their
assistant, was natural born cook, and
made the most delicious pies and
/ cakes imaginable Here is the way
she prepared cheese pie, which, like
the buckwheat, made its appearance
daily. For one large cottage cheese,
two or three eggs, according 10 tneir
size, were used. A large tablespoon OF
butter, two or three cups OF sweet
cream, sugar to taste, nutmeg or va
nilla. Nutmeg is generally liked better
than vanilla, however. The cheese and
butter were first mixed together, then
the eggs thoroughly incorporated. Inc
sugar was then added. and afterWaro
the nutmeg, and last of all the cream,
which made it of the consistency OF a
thick, rich custard. This was baked IN
an open crust, like the usual custaru
pie.
Ewes maple syrup cake deserves to
be known far beyond the limits of the
mountains where she makes her nome,
| for It is so delicious it fairly meits III
tho month, For it cup of maple
syrup, one egg, one cup of thicK' sour
cream. a small teaspoonful or SODA, d
ninch of salt and flour enough TO MAKE
very thin batter are required. Fla
vor with ginger to taste. bake IN
fat. shallow pan, then cut In squares
AND YOU will say that you never tasteu'
ANYTHING quite so good in the way Oh
cake. .,-,o x,o,,
And if YOU try Ewes cookies you
nroba bly will render the same veroict.
Tbev call for cup of molasses' a cup
of sugar, one egg, tablespoonful %
ginger. a cup of butter or iaro' or pu.n
1nixed. and a teaspoonful OF SODA, us
solved in a little water, say about Two
or three tablespoonfuls. Cream the put
ter and sugar, beat the egg ana aaa'
then the soda, and stir in hour sum
Gent TO roll out quite thin. Cut Win
biscuit cutter and bake.
Eve,s corn bread was something 70
draam about beforehand and a oe-
,icions reality every morning at break
fast She made it by taking a cup =.
so,r cream, two tablespoons pI susaa'
one egg. one small teaspoonful 9, Sue
. scant cupful of Indian meal, nan .
cnn of -four or a little less, about o rso
third as much flour as meal. 0ne