Risen Waffles

Four eggs; two cups of milk; three tablespoonfuls of melted butter; one tablespoonful of sugar; three cupfuls of flour, sifted with half a teaspoonful of salt; one-half yeast-cake dissolved in warm water. Beat well and long; set in a warm place to rise and bake in waffle-irons.

Rice Waffles

One cup of boiled rice; one pint of sweet milk; two eggs; one teaspoonful of baking-powder; one teaspoonful of salt; a table spoonful of butter and flour to make a thin batter. Sift salt, baking-powder and one scant cup of flour twice together; add milk and eggs, beat in butter and rice. Beat two minutes.

Quick Waffles

Two cups of flour sifted twice with one teaspoonful of baking-powder and the same of salt. Three eggs; one tablespoonful of butter or cottolene or other fat. Two cupfuls of milk.

Beat the yolks smooth, add the milk, and turn this upon the prepared flour. Whip lightly and quickly for one minute, add the stiffened whites and drop by the spoonful into heated and greased waffle-irons.