Rice Cakes

Ingredients

• Boil half a cup rice
• one quart sweet milk
• the yolks of four eggs
• and flour sufficient to make a stiff batter
• one teaspoon soda
• and two of cream tartar
• a little salt

Method

1. 1

   Mix cold rice with milk, egg yolks, and flour.

2. 2

   Beat egg whites and fold in with soda and cream tartar.

3. 3

   Bake on a griddle.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 287. The excerpt below is the record exactly as published.

Rice Cakes made same. Bake very qmckly. Oat Meal Cakes, — One cup each cooked oatmeal and flour, one egg, one teasi>oon each sugar and baking powder and half teaspooa salt, mixed with enough cold water to make a nice batter. Beat all well together and bake on griddle. Potato Cakes — Six boiled potatoes cooled and mashed through a colander (cold potatoes maybe used), two eggs, three tablespoona flour, sweet milk to make rather stifi* batter, salt, and a little pepper if liked. Fry on griddle. Nice with butter, sjrrup or jam. IP or bhrated Potato Cakes^ after peeling and washing potatoes, wipe dry, grate quickly and to each cup grated potato allow one egg, and heaping tablespoon flour. Beat potato and egg thoroughly five minutes, add flour and teaspoon salt. Have tablespoon drippings or lard in frying-pan, put in batter to cover bottom half inch thick, and there must be enough fat to show around the edge of cake. When brown turn and brown the other side. Place in oven on plate and bake a second one, adding more fat to pan if necessary, tnen a third, etc., till all are baked. Place in layers and serve at table cut as ielly cake, only larger slices. Make in the proportion of one gratea po- tato to each person. These are nice for breakfast or tea and with potato slaw, cake or fruit and a cup tea, cofiee or chocolate, one has almost a "company tea." Rye Cakes. — ^Warm a quart new milk, beat two eggs very light, and add gradually with sufiicient rye meal to make a moderate bat- ter, putting in the meal a handful at a time ; add a saltspoon salt GRIDDLE CAKES. 343 and large tablespoon any fresh yeast. Beat very light and put in a warm place to rise. Bake on hot griddle and eat with butter, molasses, or honey. Com Cakes may be made after this recipe^ or use rye and com in equal proportions. Rice Cakes. — ^Boil half a cup rice ; when cold mix one quart eweet milk, the yolks of four eggs, and flour sufficient to make a •><^/V fnWnjiVi stiff batter ; beat the whites to a froth, stir in one teaspoon soda, and two of cream tartar ; add a lit- tle salt, and lastly the whites of eggs ; bake on a griddle. A nice way to serve is to spread them '" Bke oakei. while hot with butter, and almost anyltind of preserves or jelly ; roll them up neatly, cut oflFthe ends, sprinkle them with sugar, and serve immediately. Or boil until soft a half pound rice, drain off water, mash well, stir in butter size of an egg, and when cold add ^x eggs beaten very light, pint floui^ and (][uart lukewarm milk. Beat all well together, and bake on«a hot griddle. Squash Cakes, — One cup cooked and sifted squash, ifcwo eggs, one and a half pints milk, little salt

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