Rice Batter Cakes

Take a pint of boiled rice, mash it well, add three well beaten eggs, a quart of milk, a little salt, and enough flour to form a batter. Add a teacupful of home made yeast. When light, bake on a griddle.

Crumpets, Or Flannel Cakes

One pint of milk, one egg, a tea-spoonful of butter, salt to taste, half a gill of yeast, as much wheat flour as will form a batter. Warm the milk and butter together, it should be lukewarm but not hot, beat up the egg and add to it with the salt, then flour enough to form a batter; lastly the yeast. Set it to rise, and when light, grease your bake-iron and bake them like buckwheat cakes.

Flannel Cakes

One quart of milk, three eggs, the yolks and whites beaten separately, a little salt, a small piece of butter melted, and as much flour as will make a batter. Stir the whites into the batter just before baking. If sour milk, with soda, is used, no butter is needed.

Wharton Flannel Cakes

One quart of milk, four eggs well beaten, a little salt, a teaspoonful of soda dissolved. Stir in enough flour to form a thin batter. Bake on a griddle.

Bread Cakes

One pint of bread crumbs, four eggs, half a teaspoonful of soda, one tea-spoonful cream of tartar, one quart of boiling milk. Pour the milk over the bread crumbs, and when soft, add the soda, cream of tartar, and yolks of the eggs, well beaten; let it stand until you are ready to bake, and then add the whites of the eggs, beaten. Corn cake may be made as above, using meal instead of bread crumbs.

Rye Batter Cakes

Beat the yolks of two eggs very light; stir them into a quart of milk; add a little salt, and enough rye flour to form a batter. Beat the whole very hard a quarter of an hour. Beat the whites of the eggs to a dry froth; stir them gently into the batter, and bake immediately on a griddle.

Rye Cakes

One cup of rye flour, one of Indian meal, and one of wheat. Mix all to a batter with cold water or milk, add a little salt, a tablespoonful of molasses. Stir in enough good yeast to make it rise. Just before baking add an egg, well beaten. Grease your cake pans, drop in the batter, and bake a nice brown. Serve them hot.

Breakfast Cakes

Take three pounds of flour, mix with it as much warm water as will form a very thick batter, and yeast enough to make it rise. This should be done over night. In the morning, stir into the batter an ounce of melted butter, and add a little flour so as to form a very soft dough, make it out into small rolls, taking care to handle it as little as possible. Let it stand till light, and bake in a rather quick oven.

Buttermilk Short Cakes

One pound of flour, into which rub a quarter of a pound of butter. Dissolve a teaspoonful of soda into a pint of buttermilk or thick milk. Stir into this one egg well beaten, and then pour it on the flour and butter. If this should not be sufficient to form a moderately stiff dough, add more buttermilk. Roll out into cakes and bake them a nice brown.