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Hints to housekeepers. 47

Buckwheat Cakes.

Take a quart of buckwheat flour, half a pint of wheat
flour, and a spoonful of salt; make them into a thick
batter, with milk-warm water; put in a half tea-cup of
yeast, and beat it well; set it by the fire to rise; and if
it should be light before you are ready to bake, put a tea-
cup of cold water on the top, to prevent it from running
over; if it should get sour, put in a tea-spoonful of sal-
aeratus, dissolved in hot water, just before you bake.
It is best to make them up quite thick, and thin them
with a little warm water before you bake; butter them
just as you send them to table. If you can get brewers'
yeast, it is much better for buckwheat cakes.
When you buy sallaeratus, pound it fine, put it in a
wide-mouthed bottle, and cork it tight. Some persons
keep it dissolved in water, but you cannot judge of the
strength of it so well.

Waffles.

Make a batter of a pound and a half of flour, quarter of a pound of melted buttur, and two large spoonsful of
yeast; put in three eggs, the whites and yelks beaten
separate; miw it with a quart of milk, and put in the
butter just before you bake; allow it four hours to rise;
grease the waffle-irons, and have them hot before you
bake.

Rice Waffles.

To six spoonsful of soft boiled rice, add two tea-cups
of water or milk and some salt; stir in three tea-cups of
ground rice, and bake as other waffles.

Sally Lunn.

Warm a quart of milk, with a quarter of a pound of
butter, and the same of sugar; beat three eggs, and