From War-Time Breads and Cakes (1918)

To read the original text, click on the page on the right 

Buttermilk Dry Yeast

PUT one quart of buttermilk in a double 

boiler, and when it is scalding hot add one 

and one half quarts of corn meal and one 

teaspoonful of salt, and stir well. Let this 

mush cool, and then add one yeast cake that 

has been dissolved in one half cup of luke- 

warm water. Set the mixture in a warm 

place, and when it rises stir it down and let 

it rise again. Repeat this process three t...

There are a few things that make these pancakes light and fluffy.   Two important ingredients to making the best pancakes you'll ever eat are:  the use of Aunt Jemima Complete Pancake Mix - not the buttermilk; also, these pancakes come out their best when you use a heavy griddle - not a teflon coated one - to disperse the heat evenly.  They should be cooked on a medium low flame.  After you have started the heat under the griddle, do your other work such as making the coffee, setting th...

     The September issue of Saveur Magazine has a recipe for  Baked Salmon with Mayonnaise.

      This is not as strange as it seemed initially. Mayo gets used to hold vegetables and mushrooms and the like in a paste so that they can form a crust when fish is baked. I wouldn't have thought, however, from reading it that it would be a good use of a noble fish.

      Still, I thought, "Russian cookbooks have lots of salmon in them using lots of added fats and...