Rice Cakes

Ingredients

• Two cups of boiled rice
• 2 eggs
• a pinch of salt
• i teaspoonful of sugar
• I of butter
• I teaspoonful of Cameo baking powder
• flour enough to thicken

Method

1. 1

   Beat all ingredients together, then drop by spoonfuls into a frying pan half full of hot lard and fry until light brown.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 11. The excerpt below is the record exactly as published.

teaspoonful of sugar, a heaping teaspoonful of butter and i egg. Mix the dry ingredients and rub them through a sieve into a bowl. Melt the butter and beat it into the rice. Beat the egg and add it to the milk. Add this mixture to the dry ingredients, then stir in the rice, beating all together quickly and well. Bake in gem pans 25 minutes in a moderate oven. Mrs. E. Jones BREAKFAST PUFFS. Sift together ^ pint of flour, pinch of salt, 2 table- spoonfuls of Cameo baking powder. Stir into this gradu- ally a gill of milk. Add the yolks of two eggs, then the whites whipped to a foam. Pour into gem pans and bake \n a quick oven. l/ALEUTINr^ VftLENTINE & COMPflNy. YMr n ISHLO Coacb and Car yarnisbes and Colors. 32 BREAKFAST. RICE PANCAKES. One pint of soft boiled rice; stir in 2 tablespoonfuls of butter while rice is hot, and let cool; and ^ cup of milk, y2 cup of flour and 2 eggs well beaten; bake at once on hot griddle. Miss Emily White. BENJAMIN. For this dish a round thick cracker must be used. Split, toast, butter each half and put into a deep, hot dish. Heat to boiling point enough rich milk to cover your crackers; melt in this a scant teaspoonful of butter, salt to taste, and thicken very little. Just before serving pour this over the crackers, cover closely and do not let it wait a minute before being eaten. RAISED HOMINY WAFFLES. The small hominy is best for these. To a coffee cup of boiled hominy add i pint of boiled milk and i table- spaonful of butter, i pint of flour, t teaspoonful of salt, i tablespoonful of sugar and a scant half-teacup of yeast. Beat well, cover, set in a warm place over night. In the morning add 2 well-beaten eggs, yokes and whites separ- ately. Bake in waflle irons. This recipe answers as well for muffins if it is not convenient to made waffles. Contributed. "Use Imperial French Poultry Seasoning." BREAKFAST. 33 FRIED HOMINY CAKES. One large cup of cooked coarse hominy, i tablespoon- ful of flour, I egg or 2 yolks. Take cold hominy that has been well cooked and is dry and pound with a potato masher to make it adhesive; mix in egg and flour. Make it out in flat biscuit-shaped cakes with floured hands and fry brown in a frying pan. BREAKFAST BUNS. Two cups of flour, ^ cup of corn meal, ^ cup of short- ening, 5^ cup of sugar, 2 eggs, i cup of sweet milk, 2 teaspoonfuls of Cameo baking powder. Bake 20 minutes in hot gem pans. Cottolene will shorten these buns as nicely as butter, but remember to use only half the given quantity. SOUTHERN SLAPPERS. Stir a quart of southern meal into a bowl; add a tea- spoonful of salt and i of sugar; pour in boiling water, stir- ring as you pour, till the meal is well moistened, but not thinned. Let stand a few minutes to swell, then add cold sweet milk sufficient to make a rather thin batter, break 2 eggs into the batter, beating briskly with the spoon. Fry upon a hot, well-greased griddle. M. W. WAFFLES. Mix I pint of sifted flour with ^ of a pint of milk un- til a smooth paste; beat in a tablespoonful of melted butter yiLEUTINro VALENTINE & GOMPflNy; wMr ll ISHLv Coacb and Car Varnishes and Colors. 34 BREAKFAST. and a little salt, and lastly 2 eggs beaten light. Have waffle iron hot and ready greased, pour in enough batter to cover the lower side and close the upper one gently down upon it. Keep over fire half a minute and turn over for same length of time. Remove and place in oven a few moments to crisp. CORN MEAL SLAP JACKS. Scald over night 2 cups of Indian meal with a quart of boiling milk or milk and water mixed, adding i tablespoon- ful of butter, i tablespoonful of brown .sugar or molasses. Cover closely and let it stand until morning, when add yolks of 2 well-beaten eggs, i scant cup of flour and i teaspoon- ful of salt. Heat and grease the griddle, and then add to the batter i teaspoonful of soda dissolved in a little hot milk; and, last of all, whites of 2 eggs beaten stiff, stirred in lightly. If the batter is too stiff in the morning, stir in a little cold milk. L. A. LAPLANDERS. One pint of milk, i pint of flour, 2 eggs, small tea- spoonful of salt. Mix the salt with the flour, add part of the milk slowly until a smooth paste is formed. Add a piece of butter — melted — the size of the bowl of a table- spoon and the remainder of the milk with the beaten yolks, and, lastly, the whites beaten to a stiff froth. Cook in well- buttered gem pans in a quick oven until they are brown "Use Imperial French Poultry Seasoning." BREAKFAST. 35 and well popped over, which will be in about 20 minutes. GRIDDLE ROLLS. Prepare an ordinary wheat-cake batter; have the grid- iron hot; bake each cake the size of a lunch plate. Soon as each cake is done, quickly spread with butter and cover with maple sugar, roll into a neat roll, lay in a covered dish, placed over boiling water till all are done, and then serve. A Vermont Friend. FLANNEL CAKES. Sift together 1^2 pints of flour, i tablespoonful of brown sugar, 2 tablespoonfuls of Cameo baking powder, and I teaspoonful of salt. Add 2 beaten eggs and 1% pints of milk and beat into a smooth, thin batter, adding a tablespoonful of melted butter. Bake on hot griddle to a rich brown color and serve with maple syrup. These should never be larger than a tea saucer. World's Fair. RICE CAKES. Two cups of boiled rice, 2 eggs, a pinch of salt, i tea- spoonful of sugar, I of butter, beat all well together. Add I teaspoonful of Cameo baking powder, a cup of milk and flour enough to thicken

Cook this with the app: pantry check, scaling, and the assistant.