Mix a pint of rice boiled soft with a pint of milk, a tea-spoonful of salt, and three eggs, beaten to a froth. Stir in rice or wheat flour till of the right consistency to fry. If you like them baked, add two more eggs, and enough more flour to make them stiff enough to roll out, and cut them into cakes.
To a pint of rice flour put boiling water or milk sufficient to make a thick batter. Beat four eggs, (when it is cool,) and put in, together with a tea-spoonful of salt. Drop this mixture by the large spoonful into hot fat.
Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will do, but is not as good,) and a tea-cup of yeast—set it in a warm place to rise. When light, (which will be in the course of eight or ten hours if family yeast is used, if brewers’ yeast is used, they will rise much quicker,) add a tea-spoonful of salt—if sour, the same quantity of saleratus, dissolved in a little milk, and strained. If they are too thick, thin them with cold milk or water. Fry them in just fat enough to prevent their sticking to the frying pan.
Rusked bread, or that which is old and sour, can be made into nice cakes. The bread should be cut into small pieces, and soaked in cold water till very soft. Then drain off the water, mash the bread fine—to three pints of the bread pulp put a couple of beaten eggs, three or four table-spoonsful of flour, and a little salt—dissolve a tea-spoonful of saleratus to a tea-cup of milk, strain it, then stir it into the bread—add more milk till it is of the right consistency to fry. The batter should be rather thicker than that of buckwheat cakes, and cooked in the same manner. Another way of making them, which is very good, is to mix half a pint of wheat flour with enough cold milk or water to render it a thick batter, and a couple of table-spoonsful of yeast. When light, mix the batter with the bread, (which should be previously soaked soft, and mashed fine,) add salt, and a tea-spoonful of saleratus, dissolved in a little milk. Fry them in just fat enough to prevent their sticking to the frying pan.