Boil half a pound of ground rice to a jelly in a pint of water or milk, and keep it well stirred from the bottom to prevent its being burnt; if too thick add a little more milk; take it off the fire; stir in six or eight ounces of butter, a pint of cream, six or eight eggs well beaten, a pinch of salt, sugar, and nutmeg, with as much flour as will make the batter thick enough. Fry with lard or dripping.
1307. Scones
Flour, two pounds; bicarbonate of soda, quarter of an ounce; salt, quarter of an ounce; sour buttermilk, one pint, more or less. Mix to the consistence of light dough, roll out about half an inch thick, and cut them out to any shape you please, and bake on a _griddle_ over a clear fire about ten or fifteen minutes; turning them to brown on both sides—or they may be done on a hot plate, or ironing stove. A griddle is a thin plate of cast iron about twelve or fourteen inches in diameter, with a handle attached, to hang it up by.—These scones are excellent for tea, and may be eaten either cold or hot, buttered, or with cheese.
1308. Friar's Omelette
Boil a dozen apples, as for sauce; stir in a quarter of a pound of butter, and the same of white sugar; when cold, add four eggs, well beaten; put it into a baking dish thickly strewed over with crumbs of bread, so as to stick to the bottom and sides; then put in the apple mixture; strew crumbs of bread over the top; when baked, turn it out and grate loaf sugar over it.
1309. Ordinary Omelette
Take four eggs, beat the yolks and whites together with a tablespoonful of milk, and a little salt and pepper; put two ounces of butter into a frying-pan to boil, and let it remain until it begins to brown; pour the batter into it, and let it remain quiet for a minute; turn up the edges of the omelette gently from the bottom of the pan with a fork; shake it, to keep it from burning at the bottom, and fry it till of a bright brown. It will not take more than five minutes frying.