Egg Rolls

Add half a teaspoonful of salt and two rounding teaspoonfuls of baking powder to one quart of flour; sift two or three times, and rub in one rounding tablespoonful of butter. Beat one egg without separating; add to it one cupful and a half of milk; add this gradually to the flour. The dough must be soft but not wet. Turn out quickly, roll in a sheet half an inch thick, and cut with a large round cutter; dip a knife handle in flour, press down the centre, making a sort of hinge; brush one-half with melted butter, fold over the same as "pocketbook" rolls. Stand at once in shallow pans, brush the tops with milk, and bake in a quick oven for twenty minutes.

Breakfast Fruit Gems

Stone and chop twenty-four dates; mix them with half a cupful of seedless raisins. Separate two eggs, beat the yolks and add one cupful and a half of milk, then the dates and raisins, half a cupful of cornmeal and one cupful of whole wheat flour; beat thoroughly; add two rounding teaspoonfuls of baking powder; beat again and fold in the well-beaten whites. Bake in a quick oven for twenty minutes.

Oatmeal Waffles

Waffles are rather better than griddle cakes; being baked on both sides at the same time, the starch cells are more apt to be ruptured. Griddle cakes contain uncooked starch which renders them indigestible.

Add one pint of left-over oatmeal breakfast porridge to one pint of milk; stir in half a teaspoonful of salt, one cupful of whole wheat flour and a tablespoonful of butter melted. Add the yolks of three eggs, beaten thoroughly, and two teaspoonfuls of baking powder; mix and fold in the well-beaten whites of the eggs, and bake at once.

Pop-Overs

Beat two eggs without separating until they are light; add half a pint of milk, half a teaspoonful of salt, and add them gradually to a pint of flour, stirring all the while. Strain and turn at once in twelve hot, greased pop-over cups. Bake in a quick oven for forty minutes.