Plain Waffles

1 quart of sifted flour 1 teaspoonful of salt 3 eggs

2 ounces of butter 1/2 cup of yeast or half a compressed cake

1 1/2 pints of milk

Rub the butter into the flour, add the salt, then the milk - which should be scalded and cooled, and the yeast; beat thoroughly and continuously for three minutes; cover and stand in a warm place for two hours, or until very light. Then beat the eggs separately, add to the batter first the yolks and then the whites; let stand fifteen minutes. Have the waffle-iron gradually and thoroughly heated. Dip a small paint brush in melted suet and brush the iron until every part is well greased. Pour the batter into a pitcher, so that you may fill the iron quickly. Open the iron, pour the batter from the pitcher into the iron until you have covered the elevations, close the iron quickly and turn it over. Bake about two minutes, or until a nice brown; then remove them carefully, place on a hot dish, and serve quickly.

Rice Waffles

Make the same as Plain Waffles, adding one cup of boiled rice with the flour.

Grits Waffles

Make the same as Plain Waffles, adding one cup of boiled grits with the flour.

Flannel Cakes

Make a batter the same as for Plain Muffins, using a gill more of milk. Bake on a hot griddle.

Rice Griddle Cakes

1 cup of boiled rice

2 eggs

About 2 1/2 cups of flour

1 pint of milk 1/2 cup of yeast or half a compressed cake

1 large teaspoonful of salt

Scald the milk, stand to one side until cold; then add the yeast, salt, flour and rice; beat continuously for three minutes, cover, and stand in a warm place until morning. In the morning, beat the eggs separately until light; add first the yolks, then the whites; mix thoroughly; let stand fifteen minutes, and bake on a hot griddle. The griddle should always be placed on the back part of the range over night, to heat gradually.

Buckwheat Cakes

First, be sure that you get perfectly pure buckwheat, free from grit. The adulterations with rye injure the quality.

Put one quart of cold water into a stone jar with a small neck, add to it one teaspoonful of salt and three and three-quarter cups of buckwheat flour; beat well until perfectly smooth; then add a half-cup of yeast or half a compressed cake, and mix well; cover the top of the jar with a saucer or plate; let stand in a moderately warm place (65° Fahr.) until morning. In the morning, dissolve a half-teaspoonful of saleratus or soda in two tablespoonfuls of boiling water, add this to the batter, beat thoroughly and bake on a hot griddle.

The saleratus is simply to improve the flavor.

A cupful of this batter may be saved, and added to the cakes of to-morrow instead of fresh yeast, and may be so continued all winter.

Granulated Wheat Griddle Cakes

1 pint of milk

2 eggs 1/2 cup of yeast or half a compressed cake 3 cups of granulated wheat (Health Food)

1 tablespoonful of melted butter

1 teaspoonful of salt

Scald the milk, and then stand it one side to cool; then add the yeast, salt, granulated wheat, and melted butter; beat until smooth, cover, and stand in a warm place over night, or until very light. Then beat the eggs until light, stir them into the batter, let stand fifteen minutes, and bake on a hot griddle.

Graham Griddle Cakes

2/3 quart of Graham flour

2 ounces of butter 1 1/2 pints of milk

3 eggs

1/3 quart of wheat flour 1 teaspoonful of salt 1/2 cup of yeast or half a compressed cake

Scald the milk, and stand it one side to cool; then add the Graham flour, and beat until smooth; add the butter (melted), salt, and yeast; beat again, and stand in a warm place over night, or until very light. Beat the eggs separately, add first the yolks, then the whites, to the batter; let stand fifteen minutes, and bake on a hot griddle. Very good.