Rice Waffles

Rice Waffles.

To six spoonsful of soft boiled rice, add two tea-cups of water or milk, and some salt, stir in three tea-cups of ground rice, and bake as other waffles.

Flannel Cakes.

Warm a quart of milk, put in a spoonful of butter, a little salt, and two eggs well beaten, stir in flour till it is a thin batter, and two spoonsful of yeast; beat all well together, adding the eggs at the last; allow it five hours to rise, and bake it on the griddle in cakes, the size of a breakfast plate. Do not butter them till you send them to the table.

Mush Flannel Cakes.

Mix a pint of corn mush with two of wheat flour, a spoonful of butter or lard, two eggs and half a tea-cup of yeast; make it in a batter with water or milk, and bake like buckwheat cakes.