The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

Rub together six ounces of butter, two pounds and three quarters of flour, dissolve a couple of tea spoonsful of saleratus in a little milk, and mix it with the flour, add a tea spoonful of salt, and milk sufficient to enable you to roll it out. Pound it out thin and cut it into cakes, bake them till a light brown. 125. _Rice Cakes._ Mix a pint of soft boiled rice, with a pint of milk, or water, a tea spoonful of salt and a couple of beaten eggs. Stir in rice or wheat flour, till of the right consistency to roll out. Cut them into cakes and bake them. 126. _Rice Ruffs._ To a pint of rice flour, put a pint of boiling water, a tea spoonful of salt, and four eggs, beaten to a froth. Drop this mixture into boiling fat, by large spoonsful. 127. _Buck Wheat Cakes._ Mix a quart of buck wheat flour, with a pint and a half of warm milk, (water will do but is not quite as good) and a tea cup of yeast, then set it in a warm place to rise. When light (which will be in the course of ten or twelve hours,) add a tea spoonful of salt, if sour the same quantity of saleratus, dissolved in milk, and strained, thin them with a little milk. Fry them in just fat enough to prevent their sticking to the griddle or pan. Salt pork rinds, beef fat, or lard, are good to fry them in. 128. _Economy Cakes._ Soak dry pieces of bread in water, till soft enough to mash fine, squeeze out all the water, and to three pints of the bread pulp, put a couple of table spoonsful of flour, one beaten egg, half a tea spoonful of salt, the same quantity of saleratus, dissolved in a cup of milk and strained. If not thin enough stir in a little more milk. Cook them in the same manner as buck wheat cakes. 129. _Green Corn Cakes._ Mix a pint of grated green corn, with three table spoonsful