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Rice Cakes

One-quarter pound rice flour, two eggs, half ounce powdered sugar, half pint cold milk and half ounce baking powder. Place all the ingredients except the powder in a bowl, sharply mix with a whisk for five minutes, then add the baking powder and gently mix for one minute.

Lightly butter a large frying pan, making four cakes at a time each two and a half inches in diameter. Cook for one and a half minutes on each side. Lift with a skimmer; place on a hot dish. Proceed the same with the other and serve very hot with maple syrup separately.