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Rice Cakes, Plain

No. 1.--Rub half a pound of butter into one pound of flour. Add one pound of ground rice, a small pinch of salt, three heaped tea-spoonfuls of baking-powder, half a pound of sugar, one pound of picked and dried currants, and two ounces of candied peel. When the dry ingredients are thoroughly mixed stir in four well-beaten eggs and a tea-cupful of milk. Bake the cake immediately in a well-heated oven. Probable cost, 2s. 8d. Time, according to size. When a skewer can be pushed to the bottom in the centre of the cake, and be brought out clean and bright, the cake is done enough. No. 2.--Beat four ounces of butter to a cream. Add half a pound of sugar, three beaten eggs stirred in gradually, a quarter of a pound of picked and dried currants, a quarter of a pound of candied peel, half a pound of ground rice, a quarter of a pound of flour. When these ingredients are thoroughly mixed, bake immediately. Probable cost, 1s. 5d. No. 3.--Rub six ounces of butter into three-quarters of a pound of rice-flour. Add five ounces of sugar, two table-spoonfuls of currants, a tea-spoonful of candied peel chopped very small, half a small tea-spoonful of soda dissolved in half a tea-cupful of luke-warm milk, and three eggs well whisked. Beat these ingredients thoroughly for a few minutes, and bake the cake immediately, in a well-heated oven. Probable cost, 1s. 2d.