Risen Waffles

1 quart milk.

1 heaping quart flour. 5 tablespoonfuls yeast.

2 eggs.

1 tablespoonful melted butter.

1 teaspoonful salt.

Set the mixture - minus the eggs and butter - over night as a sponge; add these in the morning, and bake in waffle-irons.

"Mother's" Waffles+

2 cups milk.

2 eggs.

3 cups flour.

1 teaspoonful cream-tartar. 1/2 " soda.

1 saltspoonful salt. 1 tablespoonful melted butter.

Sift the cream-tartar into the flour with the salt. Dissolve the soda in a little hot water. Beat the eggs very well. Add the flour the last thing. If the batter is too stiff, put in more milk.

Rice Waffles (No. 1)+

1 cup boiled rice.

1 pint milk.

2 eggs.

Lard, the size of a walnut. 1/2 teaspoonful soda. 1 " cream-tartar.

Flour for a thin batter.

Rice Waffles (No. 2.)

1 quart milk.

1 cup cold boiled rice.

3 cups rice flour, or enough for thin batter.

1 tablespoonful melted butter.

3 eggs.

1 teaspoonful salt.

Quick Waffles

1 pint milk.

3 eggs, beaten very light. 1 tablespoonful melted butter. 1 teaspoonful cream-tartar sifted in the flour. i " soda.

A heaping pint of flour, or enough to make soft batter.

Rice And Corn-Meal Waffles

1 cup cold boiled rice.

1/2 cup white flour, and same of corn-meal.

2 eggs well whipped, and milk to make soft batter. 1 tablespoonful melted butter.

1/2 teaspoonful soda, dissolved in hot water. ' 1 " of salt.

Beat the mixture smooth before baking.

Be especially careful in greasing your irons for these waffles, as for all which contain rice.