Show 1 f I II1 r e 1h I J CL I jf t viiti1mnAiiI rery tiPII t1 ii i i 4 iii J I v m y iu s t t 3c r I sy t t JPMY s 4 Light Broadcloth With Banns of Russian Embroidery EVES BUCKWHEAT CAKES In certain parts of the country the appearance of buckwheat cakes on the broikfaet ttiblc Is governed by the almanac al-manac which decides for us that they are beat In winter Jn the Catsklll mountains however where they arc to be had In their perfection they arc all the year round luxuries not luxuries perhaps for those who me ubcd to them but certainly for visitors from M town who accustomed to the ready I L mixed variety In a little farmhouse In the heart of the mountains those fragrant and de > tj llclous finales to the morning meal r wore BO much appreciated by the boarders last summer that upon their united request they were served every day This Is the way they wore pro t pared i 1T take half n cakp of yeast said Eve and soak It In a little warm Wl i ter about half a cupful at night Then I nko two cups of buttermilk or sour milk and add to it n little halt I never think of measuring things t > T C really do not know how much buck Tvh < lt flour to toll you to add but Just i enough to make n medium thick batter t bat-ter In the morning T stir In onethird 8 of a tcfispoonful of soda TllBsoLvcd lila little water Thats all That Is i all so far as the recipe Is concerned but Eve baked the takes ns thin ns possible rind this added much to thr onjoymont of thorn And the wa > In which she served them contributed contrib-uted In no small way lo their success t51 She always brought In from the kitch en a largo dish high with the steaming cakes This made the tour of the table ta-ble f > ach guest helping himself to two By the time the plate had been passeo1 mound and the cakes had been cat n n second relay arrived from the grid dIe and this process nas kept up until un-til tho cry of enough told the cook that no more cokes wcie wanted The object In serving thorn In this way wns Jiat each guest1 should be constantly supplied with hot cakes and It will be seen that the plan Is an Improvement upon the old Idea ot serving five or sis n a portion thus compelling one to cnl cold cakes at tnr end Delicious homemade njiplo syiup alwajs accompanied ac-companied Eves buckwheats One hardly wcprets to find a cordon bleii In tho CalSkills but JDvJeV ns the old farmer and his wjfc called their V nttlstant wa a naturalborn took nnd made the most delicious pies nnd cakes Imaginable Here lthe way she V prepared cheese pIe which llkoi the buckwheat made Its appearance dally For one large cottagecheese two or three eggs according to their size were used A large tablespoonful of butter twj or three pups of sweet eredm sugar to tas e nutmegor va nllln Isutmcg is generally liked bettor bet-tor than vnnla however The cheesy anl butter were first mixed together then the eggs thoroughly incorporated The tugar was then added and afterward after-ward the nutmeg and Ifipt of all the ueam which made It of the consistency consist-ency of a thick rich custard This was baked In on open crust JlJc the usual custard nle Eve s maple syiup cake deserves to be known far beyond the limits of the mountains where she makes her homo I for ItIs so delicious It fairly melts in the mouth For it a cup of maple syrup one egg one cup of thick sour cream a small teaspoonful of soda a pinch of salt and flour enough to make a very thin batter are required Flavor with ginger to taste bake In a fiat shallow pan then cut In squares arid you will say that you over lanled anything quite so good In the way of cake And If you try Eves rookies you probably will render the same vtirdlct They call for a cup of molasses a cup V J J p t 5 ii1ti ft M4 IitWt c V I k + r r V V V u g r j 0 1 I ic r a d V 4 I1 P V V Ii 4 4 3 1 I C ls S 44 t Py4 y41 V 4t d il 4V 5 gi 4 41 L 111gtk4r I t i 5 ht n V f V f1V 1 Lti c a S VV 2 i V S V 1 l T I M P sr 1k r c V V V e V V Sluo Cloth Gown Trimmed With Pompadour Embroidery and Mohair JJraid V of sugar one ogga tablcspoonful of ginger n cup of butter or lard or both mixed and a teaspponful of soda diss solved In a little water say about two or three tablespoonfuls Cream the utter and sugar beat the egg and V itdd then the rodn and stir In flour suf clont to roll out quite thin Cut with a biscuit cutter and bake Eves corn biendj was something to dream about beforehand and a dcllcl ous reality every morning at break fast She made It by taking n cup of our cream two tablespoons of sugar one egg one small tefispoonful of soda a scant cupful of Indian meal half a C up ol flour or a little loss about one t hlrd ns much lour ns meal She b akcd It for twenty minutes cut It in s quaros served It piping hot and always al-ways was greeted with a request for more Frequently one of the women made a p an of fudge In the afternoon For It s he used onequarter pound of un s weotcned chocolate broken up Into s mall bits that would easily melt no tc cacupfuls of sugar half a teacup of c roam and butter the size of an egg Those were boiled together for five minutes beaten well all the time and b efore being poured out Into the but t ered tin waiting for It a teaspoonful of vanilla extract was stirred In Be f are the mixture cooled It was cut or rather marked off in tiny squares like caramels |