Oatmeal Waffles

1 Cup Cooked Oatmeal.

2 Tablespoons Shortening 2 Tablespoons Cornstarch.

2 Teaspoons Baking Powder.

1 Teaspoon Salt.

2 Eggs.

1 Cup Water.

Mix the oatmeal and water and stir until smooth before adding the egg yolks and melted fat. Sift in the dry ingredients and beat all until smooth. Now fold in the stiffly beaten whites and bake on a hot waffle iron.

Rice Flour Waffles

C. E. Grosjean Rice Milling Company.

2 Cups Rice Flour 1/2 Cup Barley Flour 1/2 Cup Cornstarch.

3 Teaspoons Baking Powder 2 Tablespoons Oil.

2 Eggs.

1 Teaspoon Salt 1 1/2 Cups Milk.

Sift dry ingredients together. Beat eggs separately. Add the yolks, milk and oil and last the stiffly beaten whites of the eggs.

Corn Meal Waffles

1/2 Cup Corn Meal.

1/2 Cup Corn or Rice Flour.

1 Cup Boiled Rice.

2 Eggs, well beaten.

1 Tablespoon Melted Shortening 1/2 Teaspoon Soda 1 Teaspoon Salt 1 Cup Sour or Buttermilk.

Sift together dry ingredients. Add rice and other ingredients and beat thoroughly.

Maize Waffles

2 Tablespoons Shortening.

2 Teaspoons Baking Powder (rounding)

1 Cup Milo Maize Flour.

1 Scant Cup Rice Flour.

2 Eggs, well beaten 2 Cups Milk.

This will make enough for four persons. Rice flour may be used alone or barley flour instead of the maize.

Waffles

To one pint Albers Flapjack Flour add one pint milk, one tablespoonful melted butter, two eggs. Beat the eggs separately until very light, add the yolks to the milk, then the flour, then the melted butter, stirring vigorously, then the whites. Bake in hot greased waffle iron.

Muffins

Use above recipe, and add two tablespoonfuls of sugar. Bake in hot oven fifteen to twenty minutes.