Rice Cakes

Boil half a pint of rice until quite soft, setting it aside until perfectly cool; beat three eggs very light and put them with a pint of wheat flour to the rice, making it into a batter with a quart of milk; beat it well, and set it to rise with a spoonful of yeast, or use the yeast powders as directed in a note at the foot of this page. Bake on a griddle, and butter them before sending them to table.

Buckwheat Cakes

To a quart of buckwheat meal put a little Indian meal (say a table-spoonful) and a little salt; make them into a batter with cold water, taking care to beat it very well, as the excellence of buckwheat cakes depends very much on their being well beaten; then put in a large spoonful of good yeast,* and set to rise; when sufficiently risen, bake them a clear brown on a griddle. They are usually buttered before being sent to table.

Flannel Cakes

Melt a table-spoonful of butter in a quart of milk, and after stirring it well, set it away to cool; then heat four eggs very light, and stir them into the milk in turn with half a pound of sifted flour; put in a spoonful of yeast, and set it aside. These are baked on a griddle like buckwheat cakes, and are always buttered before being sent to table.

* Many persons now make use of the yeast powders, and give them a decided preference. They certainly possess the advantage of requiring less time, and thereby enabling you to make muffins, buckwheat cakes, etc. - which, set with yeast, require some hours in the preparation - at a quarter of an hour's notice. The ingredients are the super-carbonate of soda and tartaric acid, to he used in the following manner: - spoonful of soda, and a spoon two thirds full of tartaric acid, are to be dissolved separately in a little water. The soda is to be put into the batter when it is partly beaten, taking care that it is perfectly dissolved; and the acid is to be added when the cook is ready to begin baking, as they must not be allowed to stand after the effervesced to takes place.