Strew some flour on your paste-board; lay the lumps of dough upon it, flour your hands, and knead it a while on all sides. Then cut it in half, and roll out each sheet about an inch thick. With a jagging-iron cut it into large squares, ovals, triangles, or any form you please, and prick the surface handsomely, with a fork. Butter some square pans, put in the cakes, and bake them brown.
For currants and raisins, you may substitute citron cut into slips and floured. This cake will be found very fine if the receipt is exactly followed. In cold weather it keeps well; and packed in a tin or wooden box, may be sent many hundred miles, for Thanksgiving-day, Christmas, or New Year’s.
It is still more Scotch made of fine fresh oatmeal, sifted and dried. When in London, the author has eaten Scotch cake sent from Edinburgh, and made as above, but of oatmeal.
RICE WAFFLES.—Take a tea-cup and a half, or a common sized tumbler-full and a half, of rice that has been well boiled, and warm it in a pint of rich milk, stirring it till smooth and thoroughly mixed. Then remove it from the fire, and stir in a pint of cold milk and a small teaspoonful of salt. Beat four eggs very light, and stir them into the mixture, in turn with sufficient rice flour to make a thick batter. Bake it in a waffle-iron. Send them to table hot; butter them; and eat them with powdered sugar and cinnamon, prepared in a small bowl for the purpose.
[406-*] Pronounced Feelay.
[453-*] This receipt, though inserted somewhat out of place, is too good to be omitted.