One teaspoonful of salt. Bake on a griddle.
Stale, or rusked bread in fine crumbs, are very nice made into griddle cakes by the above rule; or they can be mixed with the rice. The rice must be well salted when boiled.
A very delicate Omelet.
Six eggs, the whites beaten to a stiff froth, and the yolks well beaten.
A tea-cup full of warm milk, with a tablespoonful of butter melted in it.
A tablespoonful of flour, wet to a paste with a little of the milk and poured to the milk.
A teaspoonful of salt, and a little pepper.
Mix all except the whites; add those last; bake immediately, in a flat pan, or spider, on coals, and when the bottom is done, raise it up towards the fire, and bake the top, or cover with an iron sheet, and put coals on it. The remnants of ham, cut fine and added, improve this. Some like sweet herbs added, and some fine-cut onion.
Wheat Waffles.
One quart of flour, and a teaspoonful of salt.