Buckwheat Cakes

The old way of setting to raise over night by the ase of yeast, while the cakes were light yet there was always a well founded suspicion that buckwheat cakes made in that manner were indigestible and unwholesome, because of the chemical action that takes place, so alters the flour from its original character, that the souring or decomposing process continúes in the 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. Price's Cream Baking Powder is the element that superseded the old methods. Buckwheat and all griddle cakes made with Dr. Price's Powder are not only exceedingly light and delicious, but can be enjoyed by dyspepticsand invalids with impunity. Dr. Prices Cream is the only baking powder, cantaining the whites of ggS. ...., ....:....: ' .