1 pint sour or buttermilk.
1 teaspoonful salt.
3 teaspoonfuls melted butter.
3 eggs (separated).
Flour to make a thick batter.
1 teaspoonful soda (dissolved).
Beat all together, adding the soda just before cooking. Grease the waffle-iron thoroughly. (Or, use sweet milk and two teaspoonfuls baking-powder in place of the soda.)
1 1/4 quart flour.
1 teaspoonful salt. 1 quart milk.
1/3 cupful yeast.
2 eggs (beaten light). Butter size of egg (melted).
Set at night for breakfast, or early in the day for tea. Beat together the first four ingredients. Let them stand till light. Then add the eggs and butter. Beat hard, and bake.
1 quart milk.
2/3 teaspoonful salt.
2/3 cupful butter (melted).
4 eggs (beaten light).
3 teaspoonfuls baking powder. Flour to make a thick batter.
Beat all together, previously mixing the baking-powder through a part of the flour. Then bake.
N. B. Sour milk may be used by substituting for the baking powder two teaspoonfuls of soda.
l 1/2 cupfuls boiled rice. 1 pint milk, hot. 1 pint milk, cold.
1 teaspoonful salt. 4 eggs, well-beaten. Flour.
Mix the rice and hot milk very smoothly together; then stir in the cold milk. Add the salt and the eggs, mixing thoroughly. Lastly stir in gradually enough flour to make a stiff batter. Proceed as with other waffles.