BUCKWHEAT

originally styled "Beech-wheat" because the grain presents a triangular shape resembling that of the beechnut. It is known in France as "Ble Sarrasin" because report says that it was brought to Europe by the Crusaders. The plant, hardy and very rapid in growth, is raised in this country chiefly in Pennsylvania, New York and the New England states.

Buckwheat flour is very popular for batter cakes, especially in cold weather. Unmixed, it is dark in color and of a rather rank bitter flavor, but this is generally modified by mixing with wheat "middlings"--the combination making dough that is lighter and sweeter, and cakes which brown more rapidly on the griddle.

In buying Buckwheat flour, small, frequent purchases are best. It should be kept cool and well covered as it is much sought by insects.