Valuable for its late sowing, rapid growth, and cheap cultivation.

Buckwheat flour is nearly as nutritious as wheaten flour, and makes excellent cakes. They are eaten in the backwoods of America hot and spread with maple honey.

Constituent parts - 1 lb. contains -

American Buckwheat Cakes

One quart of buckwheat flour, one heaped-up dessert spoonful of Borwick's baking powder, a little salt. Enough water to make a batter.

Make a batter of the above ingredients ; put a very little dripping or butter in a frying-pan, hardly greasing the pan. Drop in portions of the batter, and fry. When the cakes look full of little holes turn them. Send them to table very hot. They are eaten with butter or golden syrup.

Half the above quantity suffices for a small family.