Bub a large teaspoonful of baking powder and the same quantity of butter into a pint of flour; one-half teaspoonful of salt; beat the yolks of two eggs very light, and mix with a coffee-cupful of milk, and add to the flour; lastly, the whites of the eggs, beaten to a stiff froth.

Yeast Waffles

One quart of flour mixed with a pint of warm milk; add one-half cup of yeast, salt, two eggs (well beaten), and piece of butter size of an egg, melted; when light, bake.

Yeast Waffles

Take three pints of milk, one tablespoonful of butter, put them into a pan on the stove until the butter melts, add five eggs, well beaten, one tablespoonful of salt, one and one-half tablespoonfuls of yeast, and about three pints of flour. Make up, and let them rise three or four hours before baking.

Waffles

1. Four eggs beaten separately, one quart of milk, a piece of butter the size of an egg, melted; three teaspoonfuls of baking-powder, a little salt, enough flour to make a rather thick batter.

2. Sift together one quart of flour, one-half teaspoonful of salt, one teaspoonful of sugar, and three teaspoonfuls of baking-powder; then add two eggs, well-beaten, and one and a half pints of milk. When done, sift sugar over them, and serve hot.

Cream Waffles

One pint of rich sour cream; stir into it one teaspoonful of saleratus, then add flour to make rather a stiff batter. To be split and buttered.

Delicious Rice Waffles

Take one quart of sweet milk two coffee-cups of boiled rice, and three-quarters of a cup of wheat flour; warm the milk, stir in the above-named articles, add half a teacup of home-made yeast, two table-spoonfuls of distillery yeast, and half a teaspoonful of salt; make at 12 o'clock to use for tea at 6; set in a warm place; when ready to cook, add two eggs well beaten; bake in waffle-irons.

Egg Waffles

One pint of milk, one-half cup of melted butter, and flour to make a soft batter, four eggs beaten separately; beat all thoroughly, and add two teaspoonfuls of baking-powder.