If you have any cold rice left, it is nice to break it up fine in warm
milk; put in a little salt; after you have put milk enough for the
cakes you wish to make, (a half pint, Or more,) stir in flour till
it is thick enough to pour for fritters. It does very well without an
egg; but better with one. To be fried like other flat-jacks. Sugar and
nutmeg are to be put on when they are buttered, if you like.


SHORT CAKE.

If you have sour milk, or butter-milk, it is well to make it into
short cakes for tea. Rub in a very small bit of shortening, or three
table-spoonfuls of cream, with the flour; put in a tea-spoonful of
strong dissolved pearlash, into your sour milk, and mix your cake
pretty stiff, to bake in the spider, on a few embers.

When people have to buy butter and lard, short cakes are not
economical food. A half pint of flour will make a cake large enough to
cover a common plate. Rub in thoroughly a bit of shortening as big as
a hen's egg; put in a tea-spoonful of dissolved pearlash; wet it with
cold water; knead it stiff enough to roll well, to bake on a plate,
or in a spider. It should bake as quick as it can, and not burn. The
first side should stand longer to the fire than the last.


INDIAN CAKE.

Indian cake, or bannock, is sweet and cheap food. One quart of sifted
meal, two great spoonfuls of molasses, two tea-spoonfuls of salt, a