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Tenth Day: Waffles

No. 138-BUFFALO WAFFLES.

One pound flour, two ounces butter, one quart milk, one gill of rice boiled in three of water, two even tablespoonfuls baking powder, two teaspoonfuls salt, two tablespoonfuls corn meal, four eggs. Melt the butter in the hot rice; sift the flour and powder together; beat the eggs very light, and pour in half of the milk, the flour, salt and rice; beat thoroughly, and by degrees add the other pint of milk, which should not be more than lukewarm. In baking, be careful to leave room in the iron for rising. "Next comes a recipe for waffles without yeast or soda, which I shall take the liberty of re-christening."

No. 139-GENEVA WAFFLES.

One pint of milk, one pint one and a half gills of flour, two oz. of butter, three eggs, half a teaspoonful of salt. Melt the butter in the milk, and when sufficiently cooled mix it with the flour and salt; beat the whites and yolks separately, stir the yolks in the batter, and then the whites, very lightly.

No. 140-BARBY'S WAFFLES.

One and a half lbs. of flour, one pint or less of boiled rice, two and a half pints of sweet, rich milk, one teaspoonful of salt, four eggs. Put the rice in a four-quart bowl, separating the eggs, putting the yolks with the rice; add the salt, flour, and two pints of the milk, beating very thoroughly, then the remaining half pint of milk; beat the whites of the eggs to a stiff froth, add them to the batter, and beat well together. When thoroughly beaten, make the batter still lighter by lifting and pouring it with a tin cup for five minutes. "Which of these shall we try, aunty?" "The second, I think, although I should prefer either of the others, but we want something very simple, that will not detain you late in the kitchen. We haven't thought of any sweet-cake yet." "Let's have some with fruit in," said Mabel, "because I like to stone the raisins." "Here is a very nice recipe for that, and one that ought to be made to-day, because it wouldn't cut in nice slices if we put it off till to-morrow. Then in the morning we can make some jumbles so as to have a little variety; besides which, some people are afraid of fruit cake." No. 141-AURORA CAKE.

Eleven oz. butter, one and a half pints sugar, two and a half pints flour, half a pint milk, one gill mixed wine and brandy, one and a half lbs. stoned raisins, a quarter of a teaspoonful baking powder sifted with the flour, five eggs. Cream the butter, add the sugar and yolks and beat until very light; stir in the milk, add alternately the whites beaten to a dry froth, and the flour, then the wine, and lastly the fruit; bake in deep pans, buttered, and lined with paper. "There's some business for you, Mabel; it will take you a long time to find all the seeds in a pound and a half of raisins. In the mean time, the rest of us will be getting the other ingredients ready."

By tea-time the next evening, three nicely dressed children were ready to take their places at the table; and when the visitors learned that the fresh tea-biscuit, the waffles and huckleberry cake, the rich, delicate jumbles and fine fruit cake, were the work of those little hands, they could scarcely believe their ears. "But we had to have help with the baking, you know," said Grace, who was too honest to take more praise than she deserved. "You musn't give us credit for that."

AUNT JANE'S COOKING CLASS. "That will all come in time," answered Mrs. Brown, "and I should be very proud if my little girls could make as nice things as those, even if somebody else did bake them."