The San Francisco call., 1908-11-10
Modern House Keepers Exchange

The Buckwheat Cake that Charmed
Elinor Glyn, and How 1t Is Made
Elinor Glyn, who has appeared SO
prominently in the newspapers as the
author of Three Weeks" has found
one thing of special delight during her
visit in America, and that is the buck
wheat cake, the good, old fashioned
kind-not the pale, sickly looking,
flannel tasting affair we so often meet,
but the rich brown, crispy, light, mouth
melting article that our grandmothers
used to make-the real thing. for
which there is no true substitute. Very
few of US, even we who pride our
know the delights of the buckwheat
cake as is. In this day, when rush is
the word and patent processes take
the place of the old, painstaking way
cake is lost sight of. for it can not
be made, in all its old time perfection,
out of the new process flour, but must
be made out of the genuine buckwheat
flour, which is sometimes hard to
find. We are told that it is all nom
sense to set buckwheat batter, that
baking powder, or self raising buck
wheat flour, will produce the same re-
suits In half the time and with half the
trouble, and if we are tempted to fol-
| low such advice we indeed lose all
knowledge of the real buckwheat cake.
The cake in which Elinor Glyn found
such delight was not one of these
| quick substitute affairs, but was the
work of a cook who was master of
| the art of making them in the good,
| old fashioned way. Here is the recipe
Into a good sized mixing bowl put
three large coffeecupfuls of genuine
buckwheat flour. Dissolve in lukewarm
water a little less than half cake of
compressed yeast and stir this into the
| -four. Add enough lukewarm milk and
water-a little more milk than water
enough to make stiff batter. Then
| cover the bowl with a clean cloth and
wrap in a wooden shawl. or something
warm, that the contents may not be
chilled while it is left to raise for eight
or nine hours. At the expiration Of
! this time, remove the coverings, add
saltspoonful of salt. a big Kitchen
| spoonful of molasses and enough
SKINNED milk to make the batter quite
thin, as the cakes when fried should
! be scarcely thicker than the blade
of silver knife Fry on a hot griddle
| rich brown, using only the best leaf
| lard for grease, and serve with maple
| syrup. and If you do not agree that
wheat cake you are past redemption.
| There is only one way to make buck
wheat cake-the good old American
way of our forefathers-and no sub
stitute can take its place. Try it and
| seeI
| Chicken Pie Spanish (Adrs. r. O. Hoff-
man. 1712 Turk street San Francisco)-
Disjoint chicken and simmer until ten
| der in Just enough water to cover. Cut
up two cloves of garlic, one large onion
1 ana TWO green peppers, anu Try IN laTQ,
being careful not to scorch them; then
stir in one and a half tablespoons flour
| and add five tomatoes previously
1 skinned and stewed with little salt.
| Crate seven large ears of corn and add,
with little salt, to the peppers,
onions, etc.
Let simmer a few minutes Grease
| baking pan with lard, put in the
! boiled chicken. add the gravy mixture
and brown quickly.
Useful Hints Ct. M. Levy. 1929 Scott
| street. San Francisco)-In preparing a
| lunch for a journey. lay damp nap
| kin, wrung out in cold water. at top
and bottom of the lunch, so as to en-
| veIop it entirely. This will keep it
/ quite fresh for good many hours.
| Groceries. such as peas, BEANS rice.
raisins etc, should be put into coy
| cred glass jars as soon as received.
| This will keep your pantry clean and
also save time, for you can see at a
| glance what you are looking for. and
know when to order a fresh supply
Old newspapers spread on your
| kitchen table while working will save
You considerable scrubbing.
Clear boiling water will remove tea
stains. Hold the fabric firmly and pour
| boiling water through the stain, thus
preventing it from spreading.
Potato Noodles ca. c. Jochmus, lis