Rice Waffles. No. 1

One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking powder, one large tablespoonful of butter, two eggs, one and a half pints of milk, one cupful of hot boiled rice. Sift the flour, salt, sugar and baking powder well together; rub the butter into the flour; beat the eggs well, separately, and add the stiff whites last of all.

Rice Waffles. No. 2

Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking powder. Beat separately the yolks and whites of three eggs; add to the yolks a cup and a half of milk, work it into the flour, then add an ounce of melted butter; beat the whites of eggs thoroughly; mix the whole together. Heat the waffle-iron and grease it evenly; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side.

German Rice Waffles

Boil a half pound of rice in milk until it becomes thoroughly soft. Then remove it from the fire, stirring it constantly, and adding, a little at a time, one quart of sifted flour, five beaten eggs, two spoonfuls of yeast, a half pound of melted butter,"a little salt and a teacupful of warm milk. Set the batter in a warm place, and, when risen, bake in the ordinary way.