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Rice Cakes, Small

No. 1.--Beat four ounces of fresh butter to cream. Add four ounces of pounded and sifted sugar, four ounces of ground rice, and one or two drops of any flavouring that may be liked. Add, gradually, first the yolks and afterwards the whites of four well-whisked eggs. Beat the mixture to a paste, and bake in a small buttered tin in a well-heated oven. Probable cost, 1s. No. 2.--Beat four ounces of butter to cream. Add eight ounces of finely-pounded sugar, eight ounces of ground rice, and the yolks and whites of four well-beaten eggs. Drop the mixture in cakes on a buttered baking-tin, sift sugar over them, and bake in a well-heated oven. Probable cost, 1s. 3d. No. 3.--Rub three ounces of butter into half a pound of rice-flour. Moisten the mixture with a little cold water. When it is quite smooth roll it out till it is very thin, stamp it into small cakes, and bake in a quick oven. No. 4.--The remains of cold boiled rice may be beaten up with milk and eggs, and a little flour to make a batter, then fried in hot fat till they are lightly browned, and served for breakfast.