1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY,

389

water and beat them up in it, add more water and form the buckwheat into a fair batter that will drape from the spoon, whisk the eggs to a stiff foam and stir them into the batter. Take the batter ladle and drop into boiling fat (good drip- ping) say 2 ozs. for first cake, i oz. for each one after. Cook them over a nice steady regular fire. When the cakes become cellular like English crumpets or oatcakes, turn them, place on a dish and serve with butter, honey, or molasses.

Buckwheat Cakes, No. 2.

Ingredients

Buckwheat Flour,

|- lb.

Egg Powder,

1 Teaspoonful.

Baking

do.

„

Water, As required. Mix the powders with the flour, then make into a light batter with water, fry and serve as in No I. or with sugar strewn over, jam, &c.

Buckwheat Cakes, No. 3.

Ingredients

Buckwheat Flour, Yeast, German, Water and Sugar,

f !b.

1 oz.

As required.

1 Saltspoonful.

Salt,

Put the buckwheat into a warm basin, mix the yeast with a tablespoonful of sugar, moisten with ^ pint of tepid water, and allow it to stand for half an hour to form a head, then mix with the buckwheat flour, add a little salt, and when the an hour, then stir up and fry as before, or cook on a muffin plate, serve with sugar, or butter and dust sugar over. flour is made into a batter that will drape, leave it