Velvet Cakes.
1 quart new unskimmed milk—half cream and half milk is preferable.
3 eggs, whites and yolks beaten separately, and very stiff.
1 teaspoonful salt.
Rice flour.
Mix the beaten yolks with the milk, add the salt, then rice flour to make a batter as thick as that for flannel cakes; lastly, whip in the stiffened whites very lightly, and bake immediately.