Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Rice Griddle-cakes I
  Corn Griddle-cakes Rice Griddle-cakes II  
CONTENTS · BIBLIOGRAPHIC RECORD

Rice Griddle-cakes I

21/2 cups flour
1/4 cup sugar
1/2 cup cold cooked rice
11/2 cups milk
1 tablespoon baking powder
1 egg
1/2 teaspoon salt
2 tablespoons melted butter

Mix and sift dry ingredients. Work in rice with tips of fingers; add egg well beaten, milk, and butter. Cook same as other griddle-cakes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Corn Griddle-cakes Rice Griddle-cakes II  
 
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