On cold winter mornings pan cakes or all kinds hold an important place at the breakfast table. The cherished" buckwheat cake, most prominent of all, from Thanksgiving Day until early Spring is seldom absent from the morning meal in the genuine American household. When properly made, this is the most delicious of all the griddle cakes, but it has been against it when made from yeast or risen over night that it was difficult to make light and sweet and that disagreeable efïects frequently followed its eating. It is found that by the use of the Royal Baking Powder to raise the batter these objections have been entirely overeóme, and that buckwheat cakes are made a most delicious food, light, sweet tender and perfectly wholesome, that can be eaten by anyone without the slightest digestive inconvenience. Once tested from the following receipt no other will be used: Two cups of buckwheat, one cup of weat flour, two tablespoons of Royal Baking l'owded, one-half teaspoonful of salt, all sifted well together. Mix with milk into a thin batter and bake at once on a hot griddle. The purest and richest syrup is made by dissolving sugar in the proportion of three pounds of sugar to one pint of water. Many persons prefer the flavor of syrup made of Orleans sugar to that matie of the white. Rice griddle cakes are very delicions. The rice is cooked until perfectly soft, drained dry, mashed with a spoon until the grains are well broken up. For each cupf ui of rice take two eggs, one pint of milk, one heapingtablespoonful of Royal Baking Powder, one-half teaspoonful of sale, and flour euough to make a thin batter. For hominy cakes take two cupfuls of cooked hominy, and crush it with a potato-masher until it is a smooth mass. Add one level teaspoonful of salt, two teaspoonfuls of Roval Baking Povder, and one cupful of fiour. Stir together; then add by degrees one quart of milk, and lastly three well beaten eggs. Bake in thin cakes. Very delicate and delicious cakes are made by allowing two teaspoonfuls of Royal Baking Powder and one-half teaspoonful of salt to one quart of milk, and sufficient corn meal, mixing all into a smooth, thin batter; no eggs or butter are used for these. The cakes bake quickly to a ricli deep brown, and are extreme! y tender and light. A very delicious swp-et pancake is made by taking oue pint of sweet milk. four eggs, two tablespoonfuls of powdered sugar, two tablespoonfuls of melted butter, one teaspoonful of Royal Baking Powder, and flour enough to rnake a moderately thin batter. Beat the egga, whites and yolks separately, until well frothed, stir the butter, sugar and one cupful of flour, into which the baking-powder has been mixed, into the yolks, then add the milk. If needed add more flour. Uake in small cakes, butter each one as )t comes from the üre, place four in a pile, with verv thin layéis of any kind of sweet jelly between. and powdered sugar over the top, They should be baked very thin and four served to each person .