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Rice Cakes

To make rice cakes, put a pint of hot boiled rice in a pint of milk and let them soak together over night if more convenient. In the morning sift into a bowl a pint of flour, in which a teaspoonful of baking powder has been sifted; add to the rice and milk half teaspoonful of salt. Beat the mixture, add two eggs and another cup of milk. The grains of rice must be separated in the batter, and it must be beaten each time the cakes are fried. Try the cakes, and if they are too thick, add more milk. They should be about a quarter of an inch thick.

THE HOMINY GRIDDLE CAKE OF THE SOUTH.

For hominy griddle cakes, stir a pint of thin boiled hominy hot from the fire, into a pint of milk. Sift a teaspoonful of baking powder and a half teaspoonful of salt into a pint of flour. If the hominy is very thin, it may need more flour. Add the sifted flour to the milk and hominy. Beat the batter well, add two well beaten eggs and beat it again. Serve the cakes with maple syrup.