Sour Milk \r\nBuckwheat Cakes\r\n\u00a02 cups buckwheat flour (stone ground)\r\n3\/4 cup all-purpose flour\r\n2 tsp. baking powder\r\n1 tsp. soda\r\n1 tsp. salt\r\n2 cups sour milk or buttermilk\r\n1 1\/4 cups sweet milk\r\n1 Tbsp. shortening\u00a0\r\nMeasure and sift dry ingredients, add milk gradually, stir to make smooth batter. Add melted shortening. \r\nBake on hot griddle. Makes 16 cakes.\r\n\u00a0\r\nMaple Fudge\r\n1 Tbsp. light corn syrup\r\n2 cups maple syrup\r\n3\/4 cup light cream\r\n1 tsp. vanilla\r\n1\/2 cup chopped walnuts (optional)\r\nCombine corn syrup, cream and maple syrup in a heavy two-quart saucepan. \r\nPlace over low heat. \r\nStir constantly until the mixture starts to boil \u2013\u00a0 continue cooking, without stirring, until mixture comes to the soft ball stage (about 236\u00ba). \r\nRemove from heat to cool. Don\u2019t stir or beat while cooling. \r\nStir in the vanilla and nuts.\r\nPour this onto a lightly buttered pan.\r\nWhen it cools, cut into squares and serve.