151. _Crackers._

Rub six ounces of butter with two pounds of flour--dissolve a couple of
tea-spoonsful of saleratus in a wine glass of milk, and strain it on to
the flour--add a tea-spoonful of salt, and milk enough to enable you to
roll it out. Beat it with a rolling-pin for half an hour, pounding it
out thin--cut it into cakes with a tumbler--bake them about fifteen
minutes, then take them from the oven. When the rest of your things are
baked sufficiently, take them out, set in the crackers, and let them
remain till baked hard and crispy.

152. _Cream Cakes._

Mix half a pint of thick cream with the same quantity of milk, four
eggs, and flour to render them just stiff enough to drop on buttered
tins. They should be dropped by the large spoonful several inches apart,
and baked in a quick oven.

153. _Crumpets._

Take three tea-cups of raised dough, and work into it, with the hand,
half a tea-cup of melted butter, three eggs, and milk to render it a
thick batter. Turn it into a buttered bake pan--let it remain fifteen
minutes, then put on a bake pan, heated so as to scorch flour. It will
bake in half an hour.

154. _Rice Cakes._

Mix a pint of rice boiled soft with a pint of milk, a tea-spoonful of
salt, and three eggs, beaten to a froth. Stir in rice or wheat flour
till of the right consistency to fry. If you like them baked, add two
more eggs, and enough more flour to make them stiff enough to roll out,
and cut them into cakes.

155. _Rice Ruffs._

To a pint of rice flour put boiling water or milk sufficient to make a
thick batter. Beat four eggs, (when it is cool,) and put in, together
with a tea-spoonful of salt. Drop this mixture by the large spoonful
into hot fat.

156. _Buckwheat Cakes._

Mix a quart of buckwheat flour with a pint of lukewarm milk, (water will
do, but is not as good,) and a tea-cup of yeast--set it in a warm place
to rise. When light, (which will be in the course of eight or ten hours
if family yeast is used, if brewers' yeast is used, they will rise much
quicker,) add a tea-spoonful of salt--if sour, the same quantity of
saleratus, dissolved in a little milk, and strained. If they are too
thick, thin them with cold milk or water. Fry them in just fat enough to
prevent their sticking to the frying pan.

157. _Economy Cakes._

Rusked bread, or that which is old and sour, can be made into nice
cakes. The bread should be cut into small pieces, and soaked in cold