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Any one can make delicious Buckwheat Cakes by using Hecker's Self -Raising Buckwheat as follows: Have the griddle hot. Measure two even cupfuls of Hecker's Self-Raising Buckwheat and two of the same sized cupfuls of cold water or milk. Stir the buckwheat with part of the water or milk until it forms a soft dough; then add the balance of the liquid — the less stirring the better. Bake or fry immediately. Keep the batter in a cool place if not wanted for immediate use. Two teaspoonfuls of good molasses mixed in the batter will give the cakes a rich brown color. OATMEAL GRUEL. FOR INVALIDS. Take from two to four ounces of Hecker's Rolled Oats, two quarts of water, one teaspoonful salt. Soak the oatmeal over night in half the water. In the morning strain through a coarse tarletan bag, pressing through all the farinaceous matter that will go. Add the rest of the water with the salt, and boil down until it begins to thicken perceptibly. Let it cool enough to become almost a jelly, and eat with powdered sugar and cream. It is very good for others besides invalids. OHIO OATMEAL. Put into plenty of boiling water as much oatmeal as is required, if there is not an abundance of water at first the oatmeal will not be very good no matter how much is added during cooking. Allow two quarts of boiling water to one cup of oatmeal which has been wet with cold water. Boil one hour, stirring often, and then add half a teaspoon of salt, and boil an hour longer. Some soak it over night to hasten the cooking. This makes it clammy. It is also clammy when it is allowed to cook after it is thoroughly done. The oatmeal must be bought of a reliable grocer who will not furnish a stale article. Cracked wheat may be cooked in the same way. . SCOTCH OATMEAL PORRIDGE. Scotch oatmeal porridge is made with milk and water, in proportion of one part of the former to two of the latter. Allow two ounces of oatmeal to a pint and a half of milk and water, and boil half an hour. STRAWBERRY SHORT-CAKE. Make a soda-biscuit crust with one quart of flour ; divide it in two equal parts ; it is to be served on a platter, roll the crust the shape and size inside the rim ; if a dinner-plate is to be used, make the cakes round. Roll them half an inch thick, prick well, and bake in a hot oven. Split the cakes, lay one half on the plate, crust down ; butter, and put over it a thick layer of strawberries and sugar ; then another half cake, butter, strawberries and sugar and so on ; the last half may be a cover, the crust side up, or it may be turned and covered with fruit like the others. Leave it in the oven from five to ten minutes, and serve smoking hot. Epicures prefer the strawberries crushed with sugar before putting between the cake layers. CREAM TOAST. One quart milk ; two tablespoons of flour dissolved in a little milk ; the spoon should be heaped ; salt to taste. Let the milk come to a boil ; add the flour, stirring till it boils. Let it boil four minutes. It should be as thick as cream. Vienna bread makes the best toast. Brown it, and pour the thickened milk over it just before it is served. It is better not to pour it upon the bread while boiling, for it makes the bread too soft to be palatable. If made just right it is delicious. BREAD-CRUMBS.