2 cups buckwheat flour.

2 cups water and yeast mixed. 1 level teaspoon salt.

1 tablespoon golden syrup.

2 tablespoons melted lard.

Make a sponge or batter over night of the warm water, yeast and flour. In the morning add the enriching ingredients; beat up well,and bake thin cakes on a griddle.

Most people like buckwheat cakes with a little cornmeal mixed in the batter. Eggs are not needed except when accidentally the batter ferments too much, when an egg will bind and make the cakes easier to bake. Serve with batter and syrup.

After the first mixing with yeast some of the batter may be saved and used instead of yeast for several succeeding days. A pinch of carbonate of soda may then be needed to be mixed in the batter in the morning, but cakes made that way, for some reason, are more palatable than with sweet yeast - care being taken to proportion the soda to the degree of slight sourness.

Cost of material - Buckwheat 2, yeast 1, syrup 1, lard 1; 5 cents for 1 quart batter or 24 cakes or 8 plates. To eat with them, 8 ounces butter 20, 1/2 pint syrup 6; 28 cents total 33 cents 8 plates.

Note. - As it is seen the cost of the buckwheat is next to nothing, but as the butter and syrup is nearly all, it is obvious that to whatever extent the lavish use of butter can be checked, a saving will be effected. The alleged indigesti-bility of buckwheat should be laid to the common extravagance in butter and syrup. To such as are proof against dyspepsia, the poeple who lead active out-door lives, the fat from fried sausages is more relishing than butter with buck-wheat cakes.

These and all other batter cakes are made more costly than they ought to be, as well as unhealthy in many places, by the wasteful way of ladling great spoonfuls of melted lard on to the griddle to bake, or rather fry, the cakes in. A pound of lard does not last long that way and it is unnecessary. Cakes can be baked on any sort of a griddle if it is only rubbed and polished with a cloth every baking, but if greased at all a piece of bacon or ham rind or of suet answers every purpose and the cost is scarcely appreciable.

Sweet Tomato Pickle.

Seven pounds ripe tomatoes, peeled and sliced; three and one half pounds sugar; one ounce cinnamon and mace mixed; one ounce cloves ; one quart of vinegar. Mix all together and stew one hour.

Picklette. .

Four large crisp cabbages, cut fine; one quart onions, chopped fine; two of vinegar, or enough to cover the cabbage; two pounds brown sugar, two tablespoonfuls of ground mustard, two tablespoonfuls of black pepper, two tablespoonfuls turmeric, two tablespoonsfuls celery seed, one table-spoonful allspice, one tablespoonful of mace, one of alum, pulverized. Pack the cabbage and onions in alternate layers, with a little salt between them. Let them stand until next day. Then scald the vinegar, sugar, and spice together, and pour over the cabbage and onions. Do this three mornings in succession. On the fourth put all together over the fire and heat to a boil. Let them boil five minutes. When cold pack them in small jars. It is fit for use as soon as cool and keeps well.

Turnovers.

Roll out some puff-paste and cut in oblongshaped pieces. Put some finely cut cheese on the paste, turn over, and pinch down the edges and bake.