Rice Waffles
1 quart of dry cooked rice. 1 1/2 pints of milk. 1 pound of flour. 4 eggs. Salt. 10 yolks. 1 basting-spoonful of butter. 1 basting-spoonful of syrup. 2 teaspoonfuls of baking powder.
Mash the rice with the milk, mix up like rice batter cakes. But to divert attention from waffles it is only necessary to announce clam pancakes. And surely they are a Yankee invention and of local fame only at that, for nowhere in print, not even on clam can-labels can such a dish apparently be found. This is the route by which clam pancakes have reached these columns: A number of pleasure-seeking people occupying the broad piazza and the hundred rustic chairs at a hotel in the shadow of Pikes Peak, between dancing and promenading and the pause in the music got to talking about the sea-side and per consequence about clams. There was one among them who had travelled on the staff of the Grand Duke Alexis, and speaking of various persons' likes and preferences it came at last to "O, clams plain are all very well, clam fritters, clam stew, clam patties, but leaving out chowder there is nothing made of clams equal to our Yankee clam pancakes". "Why cant we have them here?" "Why of course we can."
It is true Pikes Peak is a long way from Clamdom but canned clams do very well. The cook had to be instructed, and after that still ventured to ask "What do you eat with them?" "Butter and syrup, just like any the other batter cakes,"