1437. - Rocks

Take a loaf that is half baked, pull it apart, and with two forks tear the crumb into bits about the size of a walnut; lay them on a tin, and return them to the oven, and bake of a light brown. A loaf made for the purpose with milk and a little butter makes them nicer. A sweet cake pulled in this way is very good.

1438. - Muffins

Take two eggs, two spoonfuls of new yeast, and a little salt. Mix a little warm new milk and water into a quart of flour. Beat all well together, and let it stand to rise. Bake them for about twenty minutes, until of a light brown, either on a hot iron, or in shallow tin rings in a Dutch oven. When to be brought to table, toast them slightly on both sides, but not in the middle: then notch them round the centre, and pull them open with your fingers, without using a knife, and butter them.

1439. - Crumpets

Beat two eggs very well, put to them a quart of warm milk and water, and a large spoonful of yeast; beat in as much fine flour as will make them rather thicker than a common batter pudding; then make the stove hot, and rub it with a little butter wrapped in a clean linen cloth; pour a large spoonful of the batter upon the iron, and let it run within a ring to the size of a teasaucer; turn them with the elastic blade of an old table-knife, and when you want to use them, toast them very quickly, but not too crisply, and butter them.

1440. - Sally-Lunn

Into one pint of flour rub a piece of butter the size of a walnut, a little salt and a little yeast. Let it rise half an hour before the fire. Then mix it with two eggs, and if not enough add a little milk; knead the dough well and let it stand some minutes before the fire; after which make this quantity into five cakes and have them slack-baked, as they must be well warmed in a Dutch oven before being toasted for table.

1441. - Buckwheat Cakes

Mix a quart of buckwheat flour with a pint of lukewarm milk,, (water will do, but is not as good.) and a teacup of yeast - set it in a warm place to rise. When light, (which will be in the course of eight or ten hours if family yeast is used, if brewer's yeast is used they will rise much quicker,) add a teaspoonful of salt - if sour, the same quantity of saleratus dissolved in a little milk, and strained. If they are too thick, thin them with cold milk or water. Bake them with just fat enough to prevent their sticking to the griddle.

1442. - Rice Cakes

Boil a cupful of rice until it becomes soft; while it is warm mix a large lump of butter with it and a little salt. Add as much milk to a small teacupful of flour and a little corn meal, scalded, as will make a tolerably stiff batter - stir it until it is quite smooth and then mix it with the rice. Beat five eggs as light as possible and add them to the rice.

These cakes are fried on a griddle as all other pancakes - they must be carefully turned.

Serve them with powdered sugar and nutmeg. They should be served as hot as possible.