Carolina Rice Cakes

Having picked and washed half a pint of rice, boil it by itself till the grains lose all form and are dissolved into a thick mass, or jelly. While warm, mix into it a large lump of the best fresh butter, and a salt-spoonful of salt. Pour into a bowl, a moderate sized teacupful of ground rice-flour; and add to it as much milk as will make a tolerably stiff batter. Stir it till it is quite smooth, and free from lumps. Then mix it thoroughly with the boiled rice. Beat six eggs as light as possible, and stir them, gradually, into the mixture. Bake it on a griddle, in cakes about as large round as a saucer. Eat them warm with butter; and have on the table, in a small bowl, some powdered white sugar and nutmeg, for those who like it.

Carolina Corn Cakes

Mix together in a pan, a pint and a half of sifted corn meal, and a half pint of wheat flour, adding a heaped salt-spoon of salt. Beat three eggs very light. Have ready a quart of sour milk. (You can turn sweet milk sour by stirring into it a very little vinegar.) Put into a teacup a small tea-spoonful of carbonate of soda, and dissolve it in a little lukewarm water. In another teacup melt a salt-spoonful of tartaric acid. Add, alternately, to the milk, the beaten eggs and the mixed meal, a little at a time of each; stirring very hard. Then stir in the melted soda, and lastly the dissolved tartaric acid. Having stirred the whole well together, butter some square pans; fill them with the batter; set them immediately into a hot oven; and bake them well. Serve them up hot, and eat them with butter or molasses, or both. These cakes may be baked in muffin rings. All hot cakes in the form of muffins should be pulled open with the fingers when about to be eaten; and not split with a knife, the pressure of the knife tending to make them heavy.