Risen Waffles

Sift a teaspoonful of salt with a quart of flour into a bowl. Wet up with a quart of milk and four tablespoonfuls of warm water in which you have dissolved half a yeast-cake. Beat three minutes hard, cover and leave all night. In the morning beat in two well-whipped eggs and a tablespoonful of melted butter, and bake in waffle-irons.

Try a little of the batter in the irons when they are heated and greased before risking a whole waffle.

Minute Waffles

Sift together twice into a bowl a pint of flour, a rounded tea-spoonful of Cleveland's Baking Powder, and a teaspoonful of salt. Beat the yolks and whites of three eggs separately, stir the yolks into two scant cupfuls of milk with a tablespoonful of melted cottolene. Pour this into the hollowed flour, stir together quickly, add the stiffened whites and bake.

Rice Waffles

Rub a cupful of cold boiled rice smooth with a tablespoonful of melted cottolene and a teaspoonful of salt. Beat into it gradually three well-whipped eggs; then a quart of milk alternately with handfuls of three even cupfuls of sifted flour which have been twice sifted with a rounded teaspoonful of Cleveland's Baking Powder. Do not get the batter too stiff.