Rice Breakfast Cakes

Bring to boil one pint of milk. Set to cool, and when cool add two. tablespoons of sugar, one tablespoon of butter, quarter of a yeast cake, a large cup of boiled flaky rice, half a teaspoon of salt, and flour to make a stiff batter. Set to rise in a place where it will be warm all night. To prepare for breakfast, stir the mixture vigorously and drop from a spoon into small hot muffin rings or gem pans, and bake in a hot oven.

Rye Drop Cakes

Beat the yolks and whites of five eggs till they are a fine froth. Then stir in a pint and a half of rye flour, adding. with it a pinch of salt, a pinch of soda, and a pint and two tablespoonfuls of fresh milk. Have hot popover cups. Oil them well, drop in the rye batter and bake.

Rye Popovers

Sift together one cup of pastry flour, one and a half cups of ryemeal, one teaspoon of salt and two teaspoons of sugar. Whip three eggs till very light, add two cups of milk and pour gradually into the flour, then beat till frothy Pour into buttered popover cups, which ought to be hissing hot, and bake in a hot oven for thirty minutes. [See illustration, Plate XXL]

Sally Lunn

Mix into one quart of flour one teaspoon of salt. Add one teacup of warm milk and one teacup of warm water, half a cup of melted butter, half a teaspoon of soda dissolved in cold water, and four eggs beaten to a stiff froth. Stir this to a smooth batter, and add four iron spoons of potato yeast. Seat hard after the yeast is added. Grease a tin pan with butter. Pour the mixture into it to rise. Set in a warm place. It will not be light under six hours. Bake threequarters of an hour in a steady oven. When done, turn it out to send to the table.

Barley Scones

Bring a pint of milk to boil in a saucepan, adding a teaspoon of salt. Mix in fresh barley meal till you have a stiff paste. Then proceed as in making cream scones. Roll out the paste and cut it in cakes these cakes are very often triangular. Bake on a greased hot griddle or in a pan in a quick oven. Serve hot.

Cream Scones

In a saucepan bring to boil a pint of cream. Sift in enough flour to make a thick batter, while sifting keeping the cream hot, but not boiling. Add a teaspoon of salt. Flour your board and put the dough upon it. Roll out till about quarter of an inch thick, cut in small cakes, and cook on a hot griddle, slightly greased, till a golden brown, turning the cakes when one side has browned and then browning the other side. Serve hot

Supper Popover

Sift three cups of flour with a teaspoon of salt. Little by little add three cups of milk, and when you have a smooth batter stir in three eggs and a tablespoon of melted butter. Now beat the batter hard for three or five minutes, fill popover cups half full, or if you have not such cups, use your gem pans. Be sure your cups or pans are well greased before putting in your batter. They need not be heated. Set in a quick oven and bake from twenty minutes to half an hour the time being varied by the size of the cakes you are baking. The cakes will puff up over the edges of the cups, and bake a golden brown. Serve with maple syrup, or with cream and fruit, or merely with butter.