Rice Flour Batter Cakes
Melt a quarter of a pound of fresh butter, or lard, in a quart of milk; but be careful not to let it begin to boil. Divide the milk equally, by putting it into two pans. Beat three eggs very light, and stir them into one half of the milk with the addition of a large table-spoonful of wheat flour. Stir in as much ground rice flour as will make a thick batter. Then put in a small tea-cupful of strong fresh yeast, and thin the batter with the remainder of the milk. Cover it, and set it to rise. When it has risen high, and is covered with bubbles, bake it on a griddle in the manner of buckwheat cakes. Send them to table hot, and butter them.
Similar cakes may be made with indian meal instead of rice flour.