Buckwheat Cakes

The old way of setting to raise over night by the se of yeast, while the cakes were light yet there was always a well fotmded suspicion that buckwheat cakes made in that manner were indigestible and unwholesome, because of the chemical action that takes place, so alters the flour f rom its original character, that the souring or decomposing process continúes in tle stomach, followed by dyspepsia and kindred troubles. The new way does away with all fermentation, souring etc, and places upon the table smoking hot buckwheat cakes in 12 minutes or less. Dr. Priee's Cream Baking Powder is the element that superseded the old methods. Buck, wheat and all griddle cakes made with Dr. Priee's Powder are not only exceedingly light and delicious, but can be enjoyed by dyspepticsaad invalids with impunity. Dr. Prices Cream is the only bakiog powder cantaiaing the wnites of eggs.