Rice Cakes.
1 cup raw rice.
1 quart milk.
3 eggs—very light.
¼ cup rice-flour.
1 table-spoonful sugar, and same of butter.
¼ teaspoonful soda, dissolved in hot water.
½ teaspoonful cream of tartar.
1 teaspoonful salt.
Soak the rice five or six hours (all night is not too long) in warm water enough to cover it. Then boil slowly in the same until it is very soft. While still warm—not hot, stir in the butter and sugar, the salt and milk. When cold, put in the eggs. Sift the cream of tartar into the rice-flour, and when you have beaten the soda into the batter, add these.
These cakes should be so tender as almost to melt in the mouth.
Susie’s Flannel Cakes. (Without eggs.)
2 cups white Indian meal.
2 quarts milk.
½ cup yeast.
Flour for good batter.
Boiling water.
A little salt.
Scald the meal with a pint or so of boiling water. While still warm stir in the milk, and strain through a cullender; then, add the flour, lastly the yeast. Cover and let the batter stand until morning. Salt, and if at all sour stir in a little soda.
These cakes will make a pleasant variety with “buckwheats,” in the long winter season. They will be found very good—so good that one will hardly believe that they contain neither “shortening” nor eggs.
“You can put in an egg or two, if you wish,” says “Susie,” modestly, “but to my notion they are quite as nice without.”
And we, who have tested the “flannel” of her making, are content to “let well enough alone.”