Rice Flour Bread
Sift into a pan a pint and a half of rice flour, and a pint and a half of fine wheat flour. Add two large table-spoonfuls of fresh butter or lard, and mix in a pint and a half of milk. Beat four eggs very light; then stir them gradually into the mixture. When the whole has been well mixed, add, at the last, a small tea-spoonful of soda or saleratus, dissolved in as much warm water as will cover it. Put the whole into a buttered tin pan, set it immediately into a quick oven, and bake it well. It is best when eaten fresh. Slice and butter it.