This cake may be baked, by setting the pan that contains it, into an iron dutch-oven, placed over hot coals. Heat the lid of the oven on the inside, by standing it up, before the fire, while the rice-bread is preparing, and, after you put it on, keep the lid covered with hot coals.
Rice-bread may be made of ground rice-flour, instead of whole rice.
RICE-FLOUR BREAD.—Sift into a pan a pint and a half of rice-flour, and a pint and a half of fine wheat-flour. Add two large table-spoonfuls of fresh butter, or lard; and mix in a pint and a half of milk. Beat four eggs, very light, and then stir them, gradually, into the mixture. When the whole has been well-mixed, add, at the last, a small tea-spoonful of soda, or sal-eratus, dissolved in as much warm water as will cover it. Put the whole into a buttered tin pan; set it, immediately, into a quick oven, and bake it well. It is best when eaten fresh. Slice and butter it.
RICE-FLOUR BATTER-CAKES.—Melt a quarter of a pound of fresh butter, or lard, in a quart of milk; but be careful not to let it begin to boil. Divide the milk equally, by putting it into two pans. Beat three eggs, very light, and stir them into one half of the milk, with the addition of a large table-spoonful of wheat-flour. Stir in as much ground rice-flour as will make a thick batter. Then put in a small tea-cupful of strong, fresh yeast, and thin the batter with the remainder of the milk. Cover it, and set it to rise. When it has risen high, and is covered with bubbles, bake it on a griddle, in the manner of buckwheat-cakes. Send them to table hot, and butter them.
Similar cakes may be made with indian-meal, instead of rice-flour.