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Bake fifteen to twenty minutes in hot oven. Beat one cup of cold rice, two eggs, one cup of sweet milk, one teaspoon of salt, one tablespoon of sugar, two teaspoons of baking-powder, enough flour to make a stiff batter and lastly one tablespoon of melted butter. Bake in muffin-tins.
Mix two cups of flour, one-half teaspoon of salt, three teaspoons of baking-powder, two tablespoons of sugar and sift these ingredients twice, rub in one tablespoon of butter. Separate one egg. Beat the yolk and add it to one cup of milk and one teaspoon of molasses. Mix with the dry ingredients and stir until smooth. Fold in the beaten white of egg and pour into hot, well-greased muffin-tins.
Any of the rules last mentioned become drop cakes by buttering muffin-tins or tin sheets, and dropping a teaspoonful of these mixtures into them. If on sheets, let them be two inches apart. Sift sugar over the top, and bake in a quick oven. They are done as soon as brown. One pint of boiling water in a saucepan. Melt in it a piece of butter the size of an egg. Add half a teaspoonful of salt.
Mix one cup of Graham flour, one cup of wheat flour, one-half teaspoon of salt, two teaspoons of baking-powder, add to this one tablespoon of melted butter creamed with one-half cup of sugar and one well-beaten egg, moisten with one and one-half cups of milk. Beat all well and bake in muffin-tins in moderately hot oven one-half hour.
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