Rice Cakes

Soak half a pound of rice over night. Next morning boil it soft, drain and add quarter of a pound of butter, and let it get cool. When cold stir in one quart milk. Beat six eggs, sift half a pint of flour. Stir the eggs and flour alternately into the rice and milk. Beat well, and bake on a griddle. Butter them and serve hot. Two teaspoonsful Royal Baking Powder.

Washington's Breakfast Cakes

One pound flour, one pint new milk, three eggs, one table-spoonful of butter, and a half cupful of yeast, or one-quarter cake of compressed yeast. Beat them well together, and set them to rise.

Flannel Cakes

Five eggs, one pint of milk, one and one-half pints of flour, one spoonful of butter, and two of yeast. Set to rise.

Journey Cake

One quart sifted corn meal, a piece of lard the size of an egg, a little salt, and warm water enough to mix it, so you can spread it on the board. Bake before a hot fire. If you have no board for the purpose, and no open fire, bake in biscuit tins, smoothing it thin with the hand.

Half-Meal Griddle Cakes

Two pints of flour, two pints of white corn meal, four eggs well beaten, a piece of butter the size of an egg, a teacupful of home-made yeast, or one-half cake of compressed yeast, and water enough to make a batter.

Potato Cakes

Two pounds of Irish potatoes mashed through a cullender. While warm, add one spoonful of lard, a dessert-spoonful of salt, one pound of sifted flour. Knead it well. Roll them out and bake on a griddle. Prick them with a fork.

Bread Cakes

Soak a pint of stale bread (crumbled) in a pint of sweet milk, over night. Next morning strain it through a cullender and add three eggs well beaten, four tablespoonsful of flour, a little salt, one teaspoonful of Royal Baking Powder. Bake them on a griddle.

Rye Drop Cakes

One pint of milk, three eggs, one tablespoonful of sugar, one salt spoonful of salt. Stir in the flour until about the consistency of pancakes (about three cups). Beat the whites of the eggs separately, and add them the last thing. This makes the cakes lighter. Bake in buttered cups or saucers half an hour.

Suet Cakes

Chop suet fine, pour over it scalding water, let it stand until cool enough to work in the flour. Knead in flour lightly, roll it thin, cut them out, and bake them quickly. Serve up hot. One teaspoonful of salt.

Orange Cake

One quart flour, one cup butter, four eggs, two spoonsful yeast, or one-half cake compressed yeast, or one-half teacup of liquid yeast. Make in a stiff batter the night before with milk. Next morning add a teacupful of meal finely sifted. Beat it well, and pour it in cups to rise.

Buckwheat Cakes

Make a thin mush of corn meal, cooking it ten minutes; let it become perfectly cool before putting the cakes to rise. In mixing the cakes take a pint of the mush to a quart of buckwheat flour; add water and yeast as in ordinary cakes made of buckwheat. Making a mush of the corn meal prevents the raw taste there always is when the meal is put in uncooked.