Waffles

Stir one pint of sour milk into one heaping pint of flour. Add a tablespoon of melted butter and the yolks of three eggs and beat well. Next putin a teaspoon of soda dissolved in a little warm water. Stir together rapidly and add the whites of the three eggs beaten to a stiff froth. Cook in greased, hot waffleirons till a golden brown, and send to the table hot.

Cream Waffles

Add two eggs beaten light to a pint of sour cream in which a teaspoon of soda dissolved in a tablespoon of cold water has been beaten. Then put in flour to make a thin batter, and also half a teaspoon of salt. Have your waffleirons hot and well greased. Cook to a golden brown, and serve hot with maple syrup, sugar, butter, or honey.

Rice Waffles

Into two cups of flour stir a teaspoon of baking powder and a cup and a half of softboiled rice. Add three eggs beaten, half a teaspoon of salt, and wet with enough fresh milk to make a muffin batter. Beat the batter well, drop in hot greased waffleirons, and cook a fine golden brown.

Fat For Frying Griddle Cakes

Take two pounds of beef suet, cut in large pieces, and put in an iron fryingpan. Stand this in a hot oven and, as the suet melts, with a fork take out the pieces for a moment and pour off the fat into a tin pan. Replace the pieces in the fryingpan and return to the oven for further melting. Pour off the fat as long as it fries out. Have care not to burn it. Stand the pan of fat in a cold place. Keep a cup ready with a piece of this pan suet in it. Have a smooth stick with a piece of cloth wound on one end with which to grease your griddle. Set the cup of suet on the stove to melt the fat before beginning to bake cakes; then grease the griddle with it. This is superior in every way to any other fat for greasing griddles, and more wholesome than others.

Bread Pancakes

Break stale bread into small crumbs and soften in milk till you have a smooth batter. To every pint of batter stir in two eggs and half a teaspoon of salt. Beat firmly, and then bake on a griddle, browning both sides.

Bread Batter Cakes

Soak one pint and a half of coarse, stale breadcrumbs in one pint of milk. This can be done overnight. Mash the soaked bread with a potato masher until smooth. Add one teaspoon of salt and two beaten eggs. Stir well. Put into one pint of flour two heaping teaspoons of baking powder. Add to the breadcrumbs and stir thoroughly. Bake on a hot griddle, greased with beef suet which has been tried out. These bread cakes take a little longer to bake than ordinary batter cakes. If preferred, the yolks and whites can be divided. The yolks put in with the flour, and the stiffly beaten whites the last thing before baking.

Wheat Batter Cakes

Mix through one pint of wheat flour half a teaspoon of salt, one even teaspoon of baking powder, and the yolks of two eggs not beaten. Measure one pint of buttermilk, and beat into the flour enough to form a batter and to beat the eggs thoroughly. Then add the rest of the buttermilk, one teaspoon of melted butter, and threequarters of an even teaspoon of soda dissolved in cold water. Last, put in the stiffly beaten whites of the eggs and mix them gently through the batter with a fork. When baking, lay the spoon on a plate; that is, do not put it in the batter, as it makes the cakes heavy. Grease the griddle with beef suet which has been tried out.

NoEgg SourMilk Pancakes

Dissolve half a teaspoon of salt and a teaspoon of soda in a tablespoon of cold water and mix with a pint of sour milk. Then slowly stir in flour to make a batter of the right thickness for baking. Grease your hot griddle lightly with suet or a piece of salt pork, drop the cakes in even form, and cook till a soft brown. Serve at once on a hot plate.

Breakfast Drop Cakes

Mix one tablespoon of sugar with one egg and a pinch of salt. Add a cup of sour milk, a teaspoon of soda dissolved in a little water, and flour enough to make a stiff batter. Drop from a spoon into hot lard, fry a delicate brown, and drain on brown or blotting paper a moment before sending to table hot

Buckwheat Cakes

Mix together one pint of buckwheat flour and threequarters of a cup of graham flour. Into this put one heaping teaspoon of salt, half a cup of potato yeast, and one pint and a half of tepid water. Mix and beat very hard and smooth. Set to rise overnight near a fire, or in some very warm place. Buckwheat being a heavy flour, breakfast cakes should be put to rise as early as eight o'clock in the evening, and kept covered. For convenience, mix in a tin saucepan with a handle. In the morning, before baking, add a good pinch of soda dissolved in cold water and one tablespoon of molasses. Grease the griddle with suet that has been tried out.

St. Louis Perfect Corn Cakes

Mix into one pint and a half of cornmeal one teaspoon of salt. Scald it with one pint and a half of boiling water. Add one tablespoon of molasses and two eggs not beaten. Beat hard together to lighten the eggs. Add to this half a pint of buttermilk, one even teaspoon of soda dissolved in cold water, and half a pint of white flour in which is mixed half a teaspoon of baking powder. Last, put in one dessertspoon of melted butter. Do not make the cakes too small in putting them on the griddle. Grease the griddle with beef suet that has been tried out In stirring up the cakes, use a tin saucepan for lightness; it is easier to manage.