Buckwheat contains a large proportion of gluten, and is very desirable for batter cakes. It has been brought into disrepute for two reasons: First, sufficient pains has not been taken to cleanse out the smut of the grain, which is poisonous, producing eruptions, etc. Second, too much butter and syrup are consumed with the cakes, supplying to the system a superabundance of carbon. Substitute honey or fruit sauce to make the cakes relish. WHEATLET CAKES. Make like buckwheat cakes. These are delicious, and are destined to become very popular. GRIDDLE CAKES FROM “SHORTS.” Shorts, or middlings, are obtained in grinding wheat, between the fine flour and bran. These are rich in gluten, and, prepared in the same way, make cakes equal to buckwheat. Not being able to procure “shorts,” use graham, wheatlet, or entire wheat flour. RICE GRIDDLE CAKES. One cup boiled rice, one egg, one cup sweet milk, one cup water, two cups of white flour, entire wheat flour or “shorts.” CORN GRIDDLE CAKES. Pour boiling water on a pint of corn meal to make a stiff batter; let it stand over night. In the morning add one cup of graham flour and one cup of sweet milk. If not light, add a tea-spoon of baking powder; except in cold weather, the corn will ferment sufficiently to make it light. Can be baked in gem pans if preferred. BREAKFAST PATTIES. Make a thick gruel of equal parts of graham and corn meal. Let it stand over night. Add sifted graham flour, or flour of the entire wheat, until the batter is thicker than for batter cakes. Bake as griddle cakes, giving them plenty of time. If just right, most delicious breakfast cakes. MILK TOAST. Heat six slices of graham or entire wheat bread in the oven; toast an even brown over coals. Boil one pint of milk and half a cup of cream. Thicken with one tea-spoon corn-starch; half a tea-spoon salt. Pour over the toast and serve hot. GEM TOAST. Split graham gems, toast the same as the bread, and cover with the same dressing. This is the best toast made. Is not harmed by standing. OYSTER TOAST. Pour stewed oysters over graham gems or bread toasted. An excellent breakfast dish. CODFISH TOAST. Toast graham bread or gems; lay upon a platter and cover with codfish prepared in milk. TOMATO TOAST. Stew one quart tomatoes; season with one tablespoon sugar and half a teaspoon salt; pour over graham bread or gems toasted. EGGS ON TOAST. Soften brown bread toast with hot water, put on a platter and cover with poached or scrambled eggs. ASPARAGUS ON TOAST. Cut the green of one pound of asparagus in one pint hot water. Stew thirty minutes; add half a cup of cream, a little salt, turn over graham toast. RHUBARB TOAST.