RAISED BUCKWHEAT CAKES.

Take a small crock or large earthen pitcher, put into it a quart of warm water or half water and milk, one heaping teaspoonful of salt; then stir in as much buckwheat flour as will thicken it to rather a stiff batter; lastly, add half a cup of yeast; make it smooth, cover it up warm to rise over night; in the morning add a small, level teaspoonful of soda dissolved in a little warm water; this will remove any sour taste, if any, and increase the lightness.

Not a few object to eating buckwheat, as its tendency is to thicken the blood, and also to produce constipation; this can be remedied by making the batter one-third corn meal and two-thirds buckwheat, which makes the cakes equally as good.  Many prefer them in this way.

BUCKWHEAT CAKES WITHOUT YEAST.

Two cups of buckwheat flour, one of wheat flour, a little salt, three teaspoonfuls baking powder; mix thoroughly and add about equal parts of milk and water until the batter is of the right consistency then stir until free from lumps.  If they do not brown well, add a little molasses.

BUCKWHEAT CAKES.

Half a pint of buckwheat flour, a quarter of a pint of corn meal, a quarter of a pint of wheat flour, a little salt, two eggs beaten very light, one quart of new milk (made a little warm and mixed with the eggs before the flour is put in), one tablespoonful of butter or sweet lard, two large tablespoonfuls of yeast.  Set it to rise at night for the morning.  If in the least sour, stir in before baking just enough soda to correct the acidity.  A very nice, but more expensive, recipe.

SWEDISH GRIDDLE-CAKES.

One pint of white flour, sifted; six eggs, whites and yolks beaten separately to the utmost; one saltspoonful of salt; one saltspoonful of soda dissolved in vinegar; milk to make a thin batter.

Beat the yolks light, add the salt, soda, two cupfuls of milk, then the flour and beaten whites alternately; thin with more milk if necessary.

CORN MEAL FRITTERS.

One pint of sour milk, one teaspoonful of salt, three eggs, one tablespoonful of molasses or sugar, one handful of flour, and corn meal enough to make a stiff batter; lastly, stir in a small teaspoonful of soda, dissolved in a little warm water.

This recipe is very nice made of rye flour.

CREAM FRITTERS.

One cup of cream, five eggs—­the whites only, two full cups prepared flour, one saltspoonful of nutmeg, a pinch of salt.  Stir the whites into the cream in turn with the flour, put in nutmeg and salt, beat all up hard for two minutes.  The batter should be rather thick.  Fry in plenty of hot, sweet lard, a spoonful of batter for each fritter.  Drain, and serve upon a hot, clean napkin.  Eat with jelly sauce.  Pull, not cut, them open.  Very nice.