Boil a small quantity of rice in water until it becomes very thick and glutinous; with this solution knead up the rice flour in the trough, to which is to be added sufficient yeast and salt. The dough being then covered warm with cloths, is suffered to stand till it rises. During the fermentation, this paste, which, when kneaded, was quite firm, becomes so soft and liquid as to render it necessary to be put in some shallow vessel, like a stew-pan, having a long handle, by which it is to be turned over in the oven, having first covered the rice paste with a sheet of paper; the heat of the oven operates so quickly upon the paste, as to cause it to retain the form of the vessel whence it was discharged. In this manner pure rice bread may be made; it is of a fine yellow colour, and of an agreeable taste. Its nutritive properties are sufficiently attested by the well-known fact that whole nations live entirely upon it. Rice, with a great variety of mixtures, produces excellent bread. The following combinations have been successfully employed: First, to half a peck of rice flour add one peck of wheat seconds flour; mix with yeast, salt, etc.; knead, ferment, and bake in the usual way.

Second, to a peck of rice, boiled over-night till soft, and which in the morning will be found considerably swelled, add a peck of potatoes well mashed into a fine pulp, and a peck of wheat flour; a sufficient quantity of yeast and salt being added, and the whole kneaded, it may be left two hours to prove, before making up into loaves and baking.