Sauris North Dakota 1920’s – 30’s

8-6-1936

Recipe For Yeast

2 cups buttermilk

2 cups white cornmeal

1 ½ cakes yeast soaked in a little water

Bring the buttermilk to the boiling point, stirring to keep the curd fine.  Stir in the cornmeal, take off the stove and let cool to lukewarm, then add the yeast and mix well.

Take a smooth board, measure off 6 ½ x 10 inches, pat the batter on the smooth side of the board evenly to about ¼ in. thickness.  This will make 30 cakes.

Let stand and settle for a day, then cut into cakes.  Put away to finish drying. Look at them every day and if necessary, keep on turning so that they dry evenly.  Do put them near the stove to dry.

8-6-36

(Alice Ruaguards recipe)  

 

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