Bread Cakes
Take slices of stale wheat bread, that has been well made and light. There should be enough to fill a pint bowl, closely packed. Put the bread into a deep dish, and pour boiling water upon it. While the bread is soaking, mix in a crock or jar a pint of milk, and a pint of wheat flour. Put the soaked bread into a cullender, and let the water drain off. When the water is drained away, beat the bread lightly with a fork, but do not press or mash it. Beat two eggs very light and thick, and gradually stir them into the flour and milk. Then stir in the bread. Bake the mixture on a griddle in the manner of buckwheat cakes, and eat them hot with butter. This quantity is for a small family of four persons.
For a family of moderate size, take a quart of stale bread, a quart of milk, a quart of flour, and four eggs.
For a large family, two quarts of bread, two quarts of milk, two quarts of flour, and eight eggs. This quantity will not be more than sufficient for a large family, as they will all like these cakes.
If you have not enough of stale bread in the house, send for a stale loaf, rather than not have the proper proportion for the cakes.