Rice Griddle Cakes, No. 1

Two cups of boiled rice mashed, one cup of flour, one of corn meal; mix with cold milk to form a stiffish batter, sift two teaspoons of cream of tartar in the flour, and dissolve a small teaspoon of soda in a tablespoonful of hot water, and add it after stirring in two beaten eggs. Bake on. a griddle the same as buckwheat cakes.

Rice Griddle Cakes, No. 2

Pick and wash half a pint of rice, boil it very soft, drain it, and stir in it a piece of butter the size of an egg. When cool, sift over it one pint and a half of wheat flour, add a saltspoonful of salt, beat five eggs very light and stir into it, add a quart of milk, beat the whole very hard, and bake on a griddle.

Rice Griddle Cakes, No. 3

Pick, wash and boil half a pound of rice until very soft, drain off the water, mash it with a potato-masher, stir in butter the size of an egg. When cool, stir in six eggs beaten light, half a pound of flour, and a quart of milk; beat all well together and bake on a griddle.