MABRY MILL BUCKWHEAT CAKES
2 CUPS Mabry Mill Buckwheat Flour; 1 cup white plain flour; 1 teaspoon salt; 1/3 cup sugar; ½ cake compressed yeast; 1 quart warm water. Blend buckwheat flour and add white plain flour. Dissolve yeast in warm water. Make the batter, add ½ cup of vegetable oil, and let set at room temperature for 1 hour. Place the mixture in refrigerator overnight. When used, add small amount of soda to portion to be used in the morning to lighten the sourness of the yeast (if desired).

SOUR MILK PANCAKES
2 cups Mabry Mill Buckwheat Flour; ¾ teaspoon salt; 1 teaspoon soda; 2 cups sour milk or buttermilk; 1 egg; 1 tablespoon salad oil or melted shortening. Mix and sift together flour, salt and soda. Add sour milk, egg and shortening. Mix well. Pour on a hot, greased griddle.

OLD FASHION BUCKWHEAT CAKES
1 pack of dry yeast; 1 egg; 1 teaspoon salt; 2 ½ cups of Mabry Mill Buckwheat Flour. Dissolve yeast in one cup of lukewarm water, pour into missing bowl, add flour and 1 quart water, and beat well. Set mixture in a warm area and let rise overnight. The next morning break an egg into the mixture and add 1 teaspoon of salt, thin with sweet milk, beat real hard for several minutes. Fry on a hot greased griddle. Leave about one cupful of the mixture in a bowl to start your cakes the next night.

LIGHT FLAVOR BUCKWHEAT CAKES
1 CUP Mabry Mill Buckwheat Flour; 1 cup all purpose flour; 3 teaspoons baking powder; ½ teaspoon salt; 3 tablespoons sugar; 2 eggs well beaten; 1 ½ cups sweet milk; 3 tablespoons melted shortening. Mix well. Increase milk if necessary. Fry on a hot greased griddle.

CORN MEAL GRIDDLE CAKES
1 cup Mabry Mill Corn Meal; 1 cup all purpose flour; 1 teaspoon salt; 4 teaspoons baking powder; ¼ cup shortening, melted; 1 egg, well beaten; 2 ½ cups milk. Mix dry ingredients, combine egg and milk and stir into dry ingredients. Stir the shortening and add more milk if necessary to make a thin batter. Fry on a hot greased griddle. Yield: about 18 cakes.

MAMMY’S CORN MEAL MUFFINS
2 cups Mabry Mill Corn Meal; 1 teaspoon of sugar; 1 teaspoon soda; 1 egg; enough buttermilk to make oft; ½ cup flour; 1 teaspoon salt; 2 teaspoons of baking powder; ½ cup melted lard. Mix in order given, stirring just enough to mix, pour into hot muffin rings or small biscuit pan and bake in hot oven.

SOUTHERN SPOON BREAD
2 cups Mabry Mill Corn Meal; 2 ½ cups boiling water; 2 tablespoons melted fat; 1 teaspoon salt; 2 eggs; 1 ½ cups sour or buttermilk; 1 teaspoon soda. Stir corn meal gradually into the boiling water, let stand until cool. Separate the eggs, beat yolk and stir into the corn meal with the fat, salt and sour milk in which the soda has been dissolved. Add the egg whites, beaten stiff, pour into a greased baking dish. Bake in 425 degrees oven for 40 minutes.

SOUTHERN HUSHPUPPIES
2 cups Mabry Mill Corn Meal; 1 cup flout; 1 teaspoon soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 cups buttermilk; 2 eggs; 1/3 cup finely chopped onion (optional). Mix dry ingredients, add milk and eggs, drop by spoonfuls into deep hot fat. When brown, drain on paper.

MABRY MILL GRITS
1 cup Mabry Mill Grits; ½ teaspoon salt; 3 ½ cups water, 2 tablespoons butter or margarine. Combine grits, salt and water in saucepan. Cook over low heat 25 minutes, then add butter and cook 5 minutes. May be served hot or chilled, sliced and fried in butter or pork drippings. Serves 6.