Anadarko daily democrat. [volume] (Anadarko, Oklahoma) 1908-191?, 1909-02-22
JOY THAT is GONE
BUcKWHEAT CAKES AND PORK
CHOPS ARE NO MORE.
City Man Voices Regret for the
Breakfast Of His Youth--lt
Genes 10 Him Now In
Memory Only.

81 have wondered sometimes" said
the amiable head of q voracious fam
lily. why we didn't have more griddle
cakes. wheat and buckwhoat, and that
sort of thing in our house, because
am very fond of such cakes. and so are
all the children, and of buckwheat
cakes i'm particular have a very pleas.
ant recollection.
when ! was a boy I used to have
always buckwheat cakes for break.
fast IN winter. with fried pork chops
or fried sausagos. and ] us to think
that that was breakfast co1d
enough for anybody. and / avn stil Of
the same opinion
"The cakes we used to mix i'm a
batter pot that was different from
any piece of crockory I ever saw and
that I can see now in my minds eye
a. plainly as II &c stood before me. a
deep straight sided, oarthenware pot
o. a very dark brown glazo and IN
capacity about a gallon and g half
and having I'm one side of its edge a
pouring lip and ON tho other side q
handle, the only pot of luet tha, style
and dimensions that over saw, and
perhaps it was the only one over
made.
And we valued # highly, ! know
that If anything had happened to that
pot IL would have been regarded as
household calamity. familiar 20 as an
as it had become through year after
year Of use, and the mixing of the bat
ter in lt was mighty familiar house.
hold rite. the last thing done I'm the
house in winter before we went to
bed
Every morning when the cakes
were cooked there was left in the pot
just enough Of tho material 20 sorve
as yeast for the next days batch; and
every night the last thing we did was
to get out the buckwheat batter pot
and mix up in it the batter for the
next mornings cakes; and then we
would put a loose cover on the pot
and then set il near the kitchen stove
where 1t would get a little warmth, but
not too much so that the batter would
rise just right. And sometimes Il
would run over, but not often, for our
folks were high experts in making
buckwheat batter, and usually our bat.
! ter rose just enough to fill the pot
rising at the same time to the highest
attainable quality; and then in the
morning the batter was thinned down
a little, so that it would spread Just
exactly right when poured on the grid
die, and then the family was ready
to eat 'em.
1T seems to me that the pork chops
we had In those days were better than
any to be had now; they were from
locally raised and fattened pigs and
they were very tender and superior
and certainly it would be difficult to
find now such sausages as we had
then.
And we used to eat those buck
wheat cakes red hot off the griddle
with those superior pork chops, OIL
those extra superlative sausages, ant
with the pork or sausage grease on the
cakes-a morning meal of great de
light and glory.
"One calculated to tax the stoutesI
constitution surely, but we all hat
cast iron stomachs and 1t did us nc
harm; and have wondered sometimes
why we couldn't have something Of
that sort now; but she, mea ninl
thereby my better half, tells me tha
cooking cakes means a heedache anC
a burned face and tired back; tha
cooking cakes for this family would b,
an awful task and that 1t wouldn't do
And 80 that grand breakfast OF buck
wheat and sausages comes to us nov
In memory only"