To bake waffles, put the iron on the stove. When one side is hot, turn it; when that side is hot, grease it, turn, grease the other, fill about 2/3 full. When it browns delicately, turn it, brown the other side. Take up on a warm plate, and butter each one as fast as baked, putting one upon another. Serve with powdered sugar or maple syrup. Waffles require considerably longer to bake than griddle-cakes, and must be watched constantly.

Raised Waffles

Mrs. E. B. Baldwin.

1 quart milk.

1 heaping quart flour.

2 eggs.

5 large spoons yeast.

1 large spoon melted butter.

1 teaspoon salt.

Mix the milk, flour, yeast, and salt over night. In the morning, add the eggs and butter, and bake in waffle-irons.

Quick Waffles

4 eggs. 1 tablespoon melted butter.

1 pint milk; pinch of salt.

2 teaspoons baking powder, in flour enough to make thick batter.

Heat irons well, before filling-.

Rice Waffles

1 cup boiled rice, 1 pint milk.

2 eggs.

Butter the size of a walnut.

1/2 teaspoon soda.

1 teaspoon cream tartar.

Flour for thin batter, to bake in waffle-irons.