There is nothing cooked that is more variable than buckwheat cakes. One day they may be perfectly good and the next wholly disappointing, although there may be no apparent cause for the difference. It should be borne in mind that it is difficult to make them light and dry when they are made wholly of buckwheat flour, and that batter raised with fresh yeast will not be so good as that raised with some of the unused batter of the previous day. Following is a very reliable recipe for buckwheat cakes :

One pint of buckwheat flour.

One-half cupful of Indian meal.

One-half cupful of yeast, or one-half cake of compressed yeast.

One pint of warm water.

One tea-spoonful of salt.

One table-spoonful of molasses.

Beat the batter thoroughly, and place it where it will rise over night; it should rise and fall again by morning. In the morning add a tea-spoonful of finely powdered soda, stir well, and fry. If the cakes are desired three times a week, fresh yeast will not be required after the first making, if a little more than a pint of the batter is reserved each time in a cool place and used instead of the yeast. Always put molasses in these cakes as it helps to give them a fine brown appearance in frying.

Buckwheat Cakes, With Bread

Two cupfuls of buckwheat.

Two and a-half cupfuls of warm water.

One cupful of stale bread.

One cupful of milk.

One tea-spoonful of salt.

One-half cake of compressed yeast.

Dissolve the yeast in half a cupful of the water, put this with the rest of the water, and pour all upon the buck-wheat. Add the salt, beat well for ten minutes, cover the batter, and set it to rise. Place the bread in a bowl with the milk, and let it soak over night in a cool place. In the morning mash it fine and light, and add it to the risen buckwheat. The batter is then ready to fry.