Make the cakes an inch thick in buttered pans before baking, and, if baked right, they will puff up to double the thickness, like sponge-cake, and are very fine. =Rice Waffles.=—One pint of milk. Half a tea-cup of solid boiled rice, soaked three hours in the milk. Two cups of wheat flour or rice flour. Three well-beaten eggs. Bake in waffle-irons. The rice must be salted enough when boiled. =Another Rice Dish.=—One pint of rice, well cleaned. Three quarts of cold water. Three tea-spoonfuls of salt. Boil it twenty minutes; then pour off the water, add milk or cream, and let it boil ten minutes longer, till quite soft. Let it stand till cold, and then cut it in slices and fry it on a griddle. It can also be made into griddle-cakes or muffins by the preceding recipe. =A good and easy Way to use cold Rice.=—Heat a pint of boiled rice in milk; add two well-beaten eggs, a little salt, butter, and sugar; let it boil up once, and then grate on nutmeg. =Buckwheat-Cakes.=—One quart of buckwheat. One tea-spoonful of salt. Two table-spoonfuls of distillery yeast, or four of home-brewed. Two table-spoonfuls of molasses. Wet the flour with warm water, and then add the other articles. Keep this warm through the night. If it sours, add half a tea-spoonful of soda in warm water. These cakes have a handsomer brown if wet with milk or part milk. =Fine Cottage Cheese.=—Let the milk be turned by rennet, or by setting it in a warm place. It must not be _heated_, as the oily parts will then pass off, and the richness is lost. When fully turned, put in a coarse linen bag, and hang it to drain several hours, till all the whey is out. Then mash it fine, salt it to the taste, and thin it with good cream, or add but little cream, and roll it into balls. When thin, it is very fine with preserves or sugared fruit. It also makes a fine pudding, by thinning it with milk, and adding eggs and sugar, and spice to the taste, and baking it. Many persons use milk when turned to _bonny-clabber_ for a dessert, putting on sugar and spice. Children are fond of it. CHAPTER XV. PUDDINGS AND PIES.