Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1904-01-23
Valuable Suggestions for
the Kitchen and Diu,
ing Room.

! old-time cooks as 10 the superIor,y
meal they used 10 get or OF the nyc.tl
tive methods u milling II. Thee I,j.,'
and perhaps jus;k that modern r,.,t'I.,
MIL out the goodness 50 that 'ha ~
fiayor 20 liked by buckwheat cake nv
ers, Is lost W.
Tho plant belongs 20 family ..
polygOncae or dock tribe '"'
ne species NEST commonly cutlyaisl.
- pulygonum cagOpyrum moro rr5i,.'
tive OF seed shan the tartarisn or noi-.
onum t0tErlcum VARIETY. Notch ...iei
bnckwheat, p9ygonum cmmsuo.am. 4,
another variety, one resembling th, com,
mon buckwh,at n It's habit OF gg5,.,t'
The common bu,ky heat hells wb,s
flowers tlngtd with r,d II Is a n4n,
Of rapid growth and bears a, the sar",
time flowers and .ipcled sCeas r',
shape ~ the seed, thrrC-slded ana ausn
iar gave rise 70 the name. bucA,s.t,en
beech wheat or nut,
Its Food Qualities.
Buckwhest Is more useful in era,ri,,
one 10 resist cold thai AS a muscle I....'
or, rs 1t has few, nilrates not much u...
eight per cent, but Of carbondtcs inv.
three pet cent but little over ON. p.r
cent OF phosphates, about tld~'cea ',-
cent II water AMI perhaps .r.r
amount Of waste than aay Nher OIL n,
grains. Buckwheat Is not a uere. n0.
though for convenience II Is c'assc with
these foods
Tho seer u the buckwheat las a hr-ry
husk Of very indigesubis Cellulosr. ia
Is about twenty per cent Of tI4 gain
with this removed there H. the k mi
which possesses 10 mean nu,ritiye y4us
The plepundorance OF carbohydrates d..
mands what our instincts and tos,, ,.e,
"a desire with buCkwheat Cakes, 0t.
richer In fats and prote!ds. We at.omDt
20 supply deficiencies by spreldut liz
cakes generously with butter. mlpe
syrup, honey molasses, ard relish I,s!
such meats as ham, bacon and SAUSAGE
The -four Of buckwheat is of a stay
color Ike rye or poor wheat nuur. III IA
easily adulteratcl, ana II Is probably tus
TO the adLltefanis more than To ,he -four
that some few people ilud uuokWN.It
cakes do not agree with them. THIS
may also be- due 10 cMelessup3 IN al.
lowing the Cuke batter To sour and baA.
ing ana serving II In THIS condition
When after Eating freely OF bUcknheat
cakes you are annoyed by constant
Itching and irritation ~ the skin which
charaCttrizCs an eruption known as cry.
thema. II Is advisable 10 discontinue car.
ing them. They may be too heating. Cor
as We have stated, they are q food bet.
ter suited Tor a cold ride than TO re,
place waste OF muscular or any Of the
vital forces
When according to long established
custom the yeast batter for buckwheAt
cakes is allowed to stand over night cafe
should be taken that te jor holding h
be closely covered and set whore II viii
not be TOO warm, IL there Is only
slight suspicion OF sourness IN the morn.
ing add a small quantity Of baking soda
dissolved I'm hot water before baking In
order To recover IT,
Buckwheat cakes should he made
very thin ana light as honcy-c0mb and
they should be served very hot from tho
grddle,
Buckwhcat cakes are moro Wholesome
swceter and brown better IL ecllded corn.
meal In proportion Of onc-third or ous-
half Is added to the mixture. Do noe
use mOllsscs I'm order % mako them
brown nicely az this will make them
bitter a very little sugar will improve
them for most tastes. but the C0rnmal
will give better results than mo'assCs
In some countries-and even IN some
sections ~ this country buckwh,at Hour
IL used In making bread which Ia fairly
nourshing aud pleasant TO those who
Ike its peculiar flavor. but Americans
generally. employ buckwheat FOR gr.dde
cakes only