Rice Cakes

Put in a pan four ounces of wheat flour and four ounces of rice flour sifted together; make a hollow in the center and lay in two ounces of sugar, a pinch of salt, four eggs and one gill of milk; work the flour into the liquid and knead it in such a way as to obtain a smooth dough, then add another gill of milk and continue to work it until the paste is well mixed, then finally pour in two ounces of melted butter and also add half a pint of rice, blanched and cooked till quite soft. Just when ready to use work it well with a teaspoonful of baking powder and a teaspoonful of flour, and when sufficiently kneaded and the paste is smooth it will be ready. Finish like buckwheat cakes (No. 3272).