Very Fine Waffles, No. 1

One quart of sour cream, a pint of sweet cream, six egg? beaten light, a little salt, two quarts of flour and a large teaspoon even full of soda, rolled fine and dissolved in a tablespoonful of hot water. Beat the eggs and stir in them the cream and flour alternately; beat well; then add the soda, stir hard, and bake in waffle-irons.

Waffles, No. 2

Three pints of sour cream, seven eggs beaten separately, a teaspoonful of soda and a little salt; stir flour which has been sifted into the yolks of the eggs, alternately with the cream, until all the cream is in the mixture; add the salt, make them a little thicker than they are to be when baked, to allow for the whites, which are to be stirred in just before they are baked; then add the soda dissolved in a spoonful of hot water. Bake in waffle-irons. Serve with cinnamon and sugar in a separate dish.

Waffles, No. 3

One quart of flour, a pint of sour milk, butter the size of an egg, a little salt and a teaspoonful of soda. Rub the butter into the flour with the salt in it, and mix into a batter with the milk J add the soda dissolved in a little hot water, and bake in shallow tins.

Waffles With Yeast, No. 4

One pound of flour, a quarter of a pound of butter, one quart of milk, four eggs, and a teacup of yeast; warm the milk and butter together; add, when cool, the eggs beaten very light separately and then together, alternately with the flour; beat it until perfectly smooth, then put in the yeast and let it rise five or six hours. Bake in waffle-irons.

Rice Waffles

Pick and wash half a teacup of rice, boil until very soft, drain off the water, mash the rice, add two tablespoonsful of butter. When cool, add three eggs beaten light, and three-quarters of a pound of flour; mix with a pint of milk; bake in waffle-iron.