How To Make Buckwheat Cakes

A wnter in the American An'c;uMunst reconimoncls the following method for making buokvvheat cakes, wbich, as the buckwheat seasou Las arrived, may be uscful to thrífty housekeepers : " The finest, tenderest cakes can be mado by addiug a littlo unbolted wheat or Graham flour in tho buckwheat. Less than a quartor vvill du. Mis with cold, sour inilk, or fresh, (uot sweel) buttermilk, which is best, Tho soda (euiptyings are dispensed with) when put in cold batter, wiü not sut sutisfautorüy. liaku nt once. Tho heat u 11 start the efl'ervescence and as ths paste rises it will bake, thua prevenl.ug it from falling. - Henee the culmiiiuting point oí lightness ia attained. Tho batter rises snowy and beautiful, and the pancake will swell to almost, undue dimensions, absolutely the lightest and tendereEt that ean be baked, with not a touch of acid. More salt howevcr, must be added thau usual to counteract tho too fresh taste, wheu soda alono is usod. TÉnis tho bolher of emp tyiags is all dispensad with. Pancake in this way can be bakcd at any time and on the eliorteet notico! Wo keep our flour mixed, tho Graham with the buckwheat, ready {01 use."