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The Dining Car
contributed by Keith Baggus

The 1940s and 1950s were the golden age of train travel and also the pinnacle of railroad dining car operations. For many passengers, the ambiance of the dining car was the reason they rode the train. The following recipe is one from that golden age.

B&O Buckwheat Cakes

Makes: 4 servings

½ teaspoon dry active yeast

1 tablespoon milk or water

¾ tablespoon melted butter

1 ¾ cups cold water

1 ½ cups buckwheat flour

¼ teaspoon salt

½ teaspoon baking soda

½ tablespoon dark syrup (corn syrup or pancake syrup)

I’ve been read the history of different railroad on line both in the United States and Canada and have found that each railroad had special recipes that they feature in there dining car . I have started making collections of these recipes and will start putting one in each month’s newsletter.  I have ten recipes so far and still working on getting more, but this will take me to the end of the year.  We going to change the name of the What’s Cooking column to The Dining Car and feature one of the recipes each month.  I’m also going to try some of them as for this one it was good, but I’m not a big fan of buckwheat and I didn’t have corn syrup so I just used pancake syrup.  I have to say my favorite is still butter milk pancakes. Until next month.