1221. _Unfermented Bread._--This keeps moist longer than bread made with yeast, and is more sweet and digestible. The brown bread made in this way is particularly recommended for dyspeptics. Take four pounds of flour, half an ounce avoirdupois of muriatic acid; the same of carbonate of soda; about a quart of water. First mix the soda and flour well together by rubbing in a pan; pour the acid into the water, and stir it well together. Mix all together to the required consistence and bake in a hot oven immediately. If instead of flour, unbolted meal should be used, take three pounds of meal; half an ounce avoirdupois of muriatic acid; the same of carbonate of soda; and water enough to make it of a proper consistence. Mix in the same way. 1222. _Rice Caudle._--When the water boils, pour into it some ground rice mixed with a little cold water; when of a proper consistency, add sugar, lemon-peel, and cinnamon, and a glass of brandy to a quart. Boil all smooth. _Or_:--Soak some Carolina rice in water an hour, strain it, and put two spoonfuls of the rice into a pint and a quarter of milk; simmer till it will pulp through a sieve, then put the pulp and milk into the saucepan, with a bruised clove, and a bit of white sugar. Simmer ten minutes: if too thick, add a spoonful or two of milk, and serve with thin toast. 1223.--_Johnny Cakes._--Sift a quart of corn meal into a pan; make a hole in the middle, and pour in a pint of warm water. Mix the meal and water gradually into a batter, adding a tea-spoonful of salt; beat it very quickly, and for a long time, till it becomes quite light; then spread it thick and even on a stout piece of smooth board; place it upright on the hearth before a clear fire, with something to support the board behind, and bake it well; cut it into squares, and split and butter them hot. They may also be made with a quart of milk, three eggs, one tea-spoonful of carbonate of soda, and one tea-cupful of wheaten flour; add Indian corn-meal sufficient to make a batter like that of pancakes, and either bake it in buttered pans, or upon a griddle, and eat them with butter. 1224. _Green Corn._--Must be boiled in clear water, with salt, from twenty minutes to half an hour; if old, it will require a longer time. It must be sent to table directly it is done, as it loses its sweetness by either boiling after it is done, or standing when dished. (A tea-spoonful of saleratus boiled with corn is said to prevent sickness.) 1225. _Corn Oysters._--One pint of grated green corn, one cup of flour, one dessert-spoonful of salt, one tea-spoonful of pepper, one egg. Mix the ingredients together, drop, and fry them in hot lard. In taste they resemble fried oysters. They are an excellent relish for breakfast, and a good side-dish for dinner.