Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Velvet Cakes.

• 1 quart new unskimmed milk—half cream and half milk is preferable.
• 3 eggs, whites and yolks beaten separately, and very stiff.
• 1 teaspoonful salt.
• Rice flour.

Mix the beaten yolks with the milk, add the salt, then rice flour to make a batter as thick as that for flannel cakes; lastly, whip in the stiffened whites very lightly, and bake immediately.