The toast may be made much richer by increasing the quantity of butter.
MUSH CAKES.
356. One quart of milk,
A quarter of a pound of butter,
Half a pint of yeast,
Salt to taste,
Indian meal sufficient to thicken the milk,
Flour enough to make a dough.
Boil the milk, and stir into it as much Indian meal mixed with cold milk as will make a mush as thick as batter, add the butter and salt while the mush is hot. As soon as it becomes lukewarm stir in the yeast and as much flour as will form a dough; cover it and stand it to rise. When light make it out into biscuits, put them in buttered pans, and as soon as they rise again bake them in a hot oven. These cakes are very nice.
RICE WAFFLES.
357. One gill of rice,
Three gills of flour,
Salt just to taste,
One ounce of butter,
Three eggs,
As much milk as will make it a thick batter.
Boil the rice in very little water until it is soft; drain it and mash it fine. Then add the butter to the rice whilst it is warm; whisk the eggs very light, the yelks and whites separately, add the yelks to the rice, and as much milk as will form a batter. Beat the whole very hard, then stir the whites of the eggs gently into the mixture. Grease your waffle-irons and bake them. If the batter should be too thin, add a little more flour.
BUTTERMILK CAKES.
358. Take one pint of buttermilk and stir into it as much flour as will form a dough, with one table spoonful of dissolved carbonate of ammonia. Roll the dough out in sheets, cut the cakes, and bake them in a moderate oven. The carbonate of ammonia may be obtained at any of the druggists; it is the common smelling-salts, without any of the aromatic drugs. It never imparts any taste to the food, as the heat disengages the carbonic acid gas and the ammonia.