The Daily Missoulian. [volume] (Missoula, Mont.) 1904-1961, 1918-04-23
OF INTEREST TO WOMEN
Some Uses of
BuckWheat

In the present food stress buckwheat
IS rather overlooked 1t is hard to re-
call a mention of it amnog the helping
out grains. Yet it can help out mate
rally in feeding people and livestock.
and at small expense of time, trouble,
land. labor and money. 1t is not too
much to say that everywhere fowls are
kept or contemplated there should be
a sowing of buckwheat upon all odd
corners. waste spaces or garden space
likely to lie out after the very earliest
crop.
People with few acres to spare
and access to mill grinding wheat
or corn. may well make bigger plant
ings. save and thresh their crops and
thus add to the bread supply. So far
buckwheat has escaped the heavy hand
of conservation.
However, it is on the table that buck
wheat truly comes to it's own. Here
follow sundry recipes for it's use, after
the manner Of our grandmothers in the
happy long ago.
euckwheat Cakes Plain.
Take a quart of buckwheat -four and
nearly tablespoon of salt, stir in warm
water till it Is a thin batter. Then add
three quarters of a yeast cake dis
solved in half a cup of water. Beat
smooth and thoroughly, cover lightly
and set in a warm place till morning
II even a little sour add half a teaspoon
Of soda stirred through two tablespoon
fuls OF molasses--if sweet add the mo-
lasseS neat. Stir as lightly as possible
and bake by spoonfuls on hot creased
xriddle. Molasses helps in browning
them, also trifle in flavor.
Extsmpore euckwheat Cakes.
Sift three pints of buckwheat flour
with three even teaspoons Of baking
powder wet with milkwarm water to a
smooth, thinnish batter. and bake i'm
mediately on well-greased griddle.
Syrup helps the browning, but is not
essential.
euekwheat and cornmeaI GriddIe
Cakes.
Sift a quart of buckwhcat flour and
mix to a thin batter with lukeWarm
milk, beating we'll and adding almost Il
tablespoon of salt. Add a small teacup
of sifted white Cornmeal, then half "A
yeast cake dissolved in warm water.
Cover and keep warm all night---in the
morning strew over the top half IA tea
spoonful of soda in fine powder, stir It
lightly, then bake on a hot creased
griddle.
euckwheat Mullins.
Mix buckWheat as above, then add
to it's own bulk of unbolted wheat flour
and white cornmeal, half and half.
Raise either with yeast put in over
night, or baking powder sifted through
at mixing. Shorten with half cup of
melted lard, and sWeeten family with
a half cup Of molasses. BE sure there
is plenty of salt, but not too much
Bake in we'll CREASED muffin molds IN
a quick, but not scorchinE oven. sweet
milk is best for wettinE up. but luke =
warm water ANSWERS fairly,
6uekwheat Drop Cakes.
Warm pint of milk with spoonful
Of butter, or make it one-third cream
add three very well beaten eggs. a small
spoonful of salt and enough DuckWheat
flour to make very thick batter. Beat
in last three big spoonfuls of syrul
with teaspoon of soda stirred vel
through, then drop the batter by SINAI
spoonfuls upon a CREASED baking sheet
and cooked in quick oven.
euckwheat Hot Bread.
Add To a quart of buttermilk or soul
milk, a teaspoon of salt and enough
huckNheat -four TO make a thick bat
ter, Let stand over night in warm
place. In the morning add half a tea
cup of melted shortening, a tablespoon
full Of syrup with two teaspoonsful'
soda dissolved in it, and the cup vel
rinsed with two spoonfuls boiling wa
ter. Beat very smooth, pour an incl
deep into warm. well creased pans
and bake quickly. Serve very hot
Cornmeal can be added or used alon'
cxartly tho same way.