Raised Waffles

1 quart of wheat flour.

½ cupful of yeast.

1 quart of warm sweet milk.

2 eggs, beaten.

1 tablespoonful of melted butter.

1 tablespoonful of salt.

Mix all the ingredients over night except eggs and butter. Add these in the morning and bake in waffle irons well buttered and very hot. Turn the irons once while baking that the waffles may be browned on both sides. Butter each as baked and lay one upon the other. Serve with maple sugar, shaved fine, maple syrup, or white sugar.

[Note. - Waffle-irons should be very hot. Heat first one side and then the other on the stove. Butter each well; fill ½ full of the batter, close and cook on one side; turn over and brown the other].

Quick Waffles

3 eggs.

2 teaspoonfuls of baking-powder.

1 quart of flour.

2 tablespoonfuls of melted butter. 1 pint of sweet milk.

¼ teaspoonful of salt. Pour in hot, well-buttered waffle-irons. Sour milk and 1 teaspoonful of soda may be substituted for sweet milk.

Hominy Waffles

1 cupful of cold-boiled hominy.

1 cupful of milk. 1½ cupfuls of flour.

2 eggs, well beaten.

1 teaspoonful of baking-powder.

½ teaspoonful of salt.

1 tablespoonful of melted butter. Stir the milk and hominy together with the flour in which the baking-powder is well mixed; add the salt and eggs well beaten. Bake in well buttered waffle-irons.