Take three eggs, a teacupful of boiled rice, with a small lump of butter stirred in a pint of flour, and a pint of new milk. Beat very light.

Delicious Corn Waffles

One teacup of flour; one teaspoonful Royal Baking Powder; one and a half cups of cold boiled rice; one and a half table-spoonsful of melted butter; one-half teaspoonful of salt; four well beaten eggs; one pint of milk; mix rice and butter, then milk and flour, and last the eggs; beat well together. Grease, the waffle-irons with butter, fill them three-fourths full and bake brown.

Rice Waffles

Two eggs beaten very light, one and a half pints of flour, one quart of new milk, one pint of boiled rice, one tablespoonful of butter, and a little salt. Add the flour to the eggs gradually while beating them, and let the batter stand for half an hour before baking. Teaspoonful of Royal Baking Powder just before baking.

Hominy Waffles

Take two teacupsful of hot hominy, and add one teaspoonful of butter. When cold, add one teacupful of flour, salt, as much milk as will make a stiff batter, and three eggs well beaten. Mix well, adding half teaspoonful of soda and one teaspoonful of cream of tartar, or one large teaspoonful of Royal Baking Powder.

Quick Waffles

One pint of milk, three eggs beaten very light, enough flour to make a thick batter, salt, one teaspoonful of Royal Baking Powder.