Waffles

1 Egg well beaten, 1 pint buttermilk, 1 teaspoon soda, 1 heaping teaspoon baking powder, 1 teaspoon salt, § pint flour (winter wheat), 1/4 pint meal, 2 tablespoons melted fat. It will take less spring wheat flour.

Mrs. C. D. Stilwell.

Waffles

2 Eggs, 2 tablespoons sugar, 2 heaping tablespoons butter, 1 pint milk, 1 pint flour, 2 heaping tablespoons baking powder, 1 teaspoon salt. Beat yolks of eggs, add sugar, milk, salt and flour; next add melted butter. Just before ready to bake add baking powder and beaten whites of eggs. Cook in hot waffle irons. Eat on empty stomach. Use plenty of butter and maple syrup.

Mrs. Warren G. Harding.

Waffles

2 Cups flour (level cups after sifted), 2 cups sweet milk, 2 tablespoons melted Crisco or butter, 1 egg beaten separately, 2 heaping teaspoons baking powder added to the flour, pinch of salt. Mrs. Pauline Wallen, McLeansboro, 111.

Pancakes

Sift together 2 cups flour, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon baking powder, add 2 cups thick buttermilk and beat well; add the yolks of 2 eggs well beaten, and mix thoroughly. Lastly fold in the whites of 2 eggs beaten stiff. Slowly heat griddle just short of heat to burn, grease well, pour on batter and soon as bubbles form turn cake over lightly, brown other side and serve at once. Should cakes fall add a very little more flour.

Mrs. Fannie Gaskins.

Cream Toast

1 Tablespoon butter, 2 tablespoons flour, 1/2 teaspoon salt, rub together while cooking slowly, add 1 pint warm milk stirring constantly until thick. Have bread toasted, heaped in dish and cover with the sauce. Creamed beef may be prepared the same way only omit the salt.

Mrs. D. A. Lehman.

Drop Biscuits

3 Cups flour, 3 teaspoons baking powder, 2 tablespoons butter or lard, 1/2 teaspoon salt, 1 1/2 cups milk, sift baking powder, salt and flour, rub in butter, add milk and beat to a soft dough. Drop by tablespoon on pan an inch apart and bake in hot oven. Mrs. D. A. Lehman.

Bran Muffins

2 Cups bran, I cup flour, 1 teaspoon salt, 2 tablespoons sugar, 1 egg, 1/2 teaspoon soda, 1/2 cup molasses, 11/4 cups milk, 1/2 cup raisins or dates, cut fine. Makes one dozen muffins. Bake 1 hour. Sugar may be omitted.

Mrs. D. B. Harvey.

Bran Bread

1 Pint flour, I quart bran, 1/2 cup molasses, I teaspoon soda, 1 teaspoon salt, 1 egg, 1 pint sour milk, 1 cup raisins or dates. Bake 50 or 60 minutes, in buttered bread pans.

Mrs. D. B. Harvey.

Oatmeal Bread

1 Cup oatmeal, 2 cups boiling water, 1/2 cup molasses, 1 tablespoon butter, 1/2 tablespoon salt, 1 cake yeast. Scald the oatmeal with hot water and let stand until luke warm. Add molasses, butter, salt and yeast. Add flour to make a soft dough. Put in buttered bread pans to rise. When it has almost doubled in bulk, bake as other bread.

Mrs. D. B. Harvey.

Popovers

2/8 Cup milk, 2 eggs, 1/2 teaspoon salt, 1 cup flour. Beat eggs very light, stir in the milk, add the sifted flour and salt, mixing as little as possible. Butter gem pans and set them in the oven to heat. When hot fill each pan about one-third full of batter. Return to oven and bake about 45 minutes.

Mrs. D. B. Harvey.

Ice Box Rolls

Dissolve one cake of Yeast Foam; 1 tablespoon of sugar; I pint of warm water; 1 teaspoon of salt; enough flour to make a stiff batter. Let stand until morning. In the morning let one pint of sweet milk come to a boil. Melt 1 cup of lard, and 1 cup of sugar in the boiling milk. When cool enough, mix this in the batter. Beat 2 eggs until very light and mix into the batter also. Add flour needed and knead 15 minutes, then set to rise. Let stand about an hour, then make the quantity of rolls you need, about three hours before time to cook them. Then cook in moderate oven about twenty minutes. Put rest of dough away in a cool place, well covered. Mrs. D. A. Lehman.

Bread

2 Medium or one large potato boiled and mashed, 1 pint of potato water put over potato, 1 teaspoon of salt, 2 tablespoons of sugar, enough flour to make a stiff batter. Soak a cake of Yeast Foam in warm water 30 minutes. Mix all together and let rise in warm place over night. In morning put sifted flour in pan. Put in sponge 1 pint of warm water, 2 tablespoons of sugar, 1 teaspoon of salt, 3 tablespoons of lard. Work in enough flour to keep hands from sticking. Then knead 20 minutes and let rise until twice the size (about 2 hours). Then work down, and then let rise again about 1 hour. Put in pans, then when twice its size bake in slow oven. Mrs. M. D. Eddleman.