WAFFLES. 
One pint sweet milk, 3 tablespoonfuls flour, 1 tablespoonful corn- 
meal, 1 tablespoonful melted butter, 1 light teaspoonful salt, 3 eggs, 
beaten separately, the whites added last. To have good waffles the batter 
must be made thin. Add another egg and a cup of boiled rice to the 
above ingredients if you wish to make rice waffles. 
FLANNEL CAKES. 
One quart flour, 1 pint meal, 1 teacup milk, 1 teacup yeast, 3 eggs, 
2 teaspoonfuls salt. Beat well together and let it rise till usual time in 
a warm place. Excellent. 
BUCKWHEAT CAKES. 
One pint buckwheat flour, 1 tablespoonful meal, 1 tablespoonful 
yeast, 1 teaspoonful salt. Make up with water, and beat till it bubbles. 
In the morning beat again, and just before baking stir in a pinch of soda, 
dissolved in sour milk or water, and a small quantity of black molasses. 
BATTER CAKES. 
One quart of meal, 1 teaspoonful soda, 1 teaspoonful salt, 3 eggs. 
Make up with buttermilk, and dissolve the soda in the milk. .Fry with 
lard on a griddle. 
BATTER CAKES MADE OF STALE BREAD. 
Put a loaf of stale bread to stand a day in a pint of sweet milk. Just 
before tea add three eggs and one large spoonful of butter. If too thin 
add a little flour. 
OLD-FASHIONED EGG BREAD. 
One pint of meal, 3 eggs, 1 teaspoonful salt, 1 tablespoonful melted 
butter. Add sweet milk to make a rather thin batter. Beat the eggs 
well, then add the other ingredients and bake quickly. 
POP-OVERS. 
One cup flour, 1 cup sweet milk, 1 egg, a piece of butter the size of 
a walnut, a pinch of salt. Bake in gem pans. Double this if necessary. 
CHEESE STRAWS. 
Grate 3 tablespoonfuls of any kind of cheese, add 3 tablespoonfuls of 
flour, a little red pepper and salt. Add to dry ingredients 1 tablespoonful 
of melted butter, 1 of water and the yolk of 1 egg. Roll thin as for cook¬ 
ies, cut in strips 5 inches long and half inch wide. Bake 15 minutes. 
Serve on plate and fringed doily. Build the straws up like a log cabin. 
They are delicious with salad. 
SWEET WAFERS. 
Six eggs, 1 pint of flour, 2 ounces melted butter, 1 cup milk, i l / 2 cups 
sugar, vanilla seasoning. Bake in wafer-irons and roll. 
TEA. 
Tea should never boil. Pour boiling water on the tea and steep— 
about one teaspoonful of good tea to a half pint of water. Steep about 
eight minutes and serve. 
48 
