Drop-Cakes Of Fine Wheat Or Of Rye

One pint of milk or water. One pinch of salt. Two table-spoonfuls of sugar. Three well-beaten eggs.

Stir in rye, or fine or unbolted flour to a thick batter, and bake in cups or patties half an hour.

Sachem's Head Corn-Cake

One quart of sifted corn-meal, scalded.

One tea-spoonful of salt.

Three pints of scalded sweet milk or water.

Half a tea-spoonful of soda in two great-spoonfuls of warm water.

Half a tea-cup of sugar.

Eight eggs, the whites beaten separately, and added the last thing.

Make the cakes an inch thick in buttered pans before baking, and, if baked right, they will puff up to double the thickness, like sponge-cake, and are very fine.

Rice Waffles

One pint of milk. Half a tea-cup of solid boiled rice, soaked three hours in the milk.

Two cups of wheat flour or rice flour.

Three well-beaten eggs. Bake in waffle-irons.

The rice must be salted enough when boiled.

Another Rice Dish

One pint of rice, well «leaned.

Three quarts of cold water.

Three tea-spoonfuls of salt.

Boil it twenty minutes; then pour off the water, add milk or cream, and let it boil ten minutes longer, till quite soft. Let it stand till cold, and then cut it in slices and fry it on a griddle. It can also be made into griddle-cakes or muffins by the preceding recipe.

A Good And Easy Way To Use Cold Rice

Heat a pint of boiled rice in milk; add two well-beaten eggs, a little salt, butter, and sugar; let it boil up once, and then grate on nutmeg.

Buckwheat-Cakes

One quart of buckwheat.

One tea-spoonful of salt.

Two table-spoonfuls of distillery yeast, or four of home-brewed.

Two table-spoonfuls of molasses.

Wet the flour with warm water, and then add the other articles. Keep this warm through the night. If it sours, add half a tea-spoonful of soda in warm water. These cakes have a handsomer brown if wet with milk or part milk.

Fine Cottage Cheese

Let the milk be turned by rennet, or by setting it in a warm place. It must not be heated, as the oily parts will then pass off, and the richness is lost. When fully turned, put in a coarse linen bag, and hang it to drain several hours, till all the whey is out. Then mash it fine, salt it to the taste, and thin it with good cream, or add but little cream, and roll it into balls. When thin, it is very fine with preserves or sugared fruit.

It also makes a fine pudding, by thinning it with milk, and adding eggs and sugar, and spice to the taste, and baking it. Many persons use milk when turned to bonny-clabber for a dessert, putting on sugar and spice. Children are fond of it.