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Rice Waffles

Boil in milk until thoroughly soft one-half pound of rice; take from the fire, stir constantly and add, gradually, one quart of sifted flour, five beaten eggs, one-quarter of a cake of yeast, one-half pound of melted butter, a little salt and one teacup of warm milk; set in a warm place to rise; when risen, bake in the usual way.

WAFFLES-Two eggs; one pint of milk; one-half large teaspoon of butter; one and one-half teaspoons of baking powder; one-half teaspoon of salt; flour to thicken. Beat the whites and yolks of the eggs separately, melt the butter, stir it into the yolks, and add the salt, the milk and the whites of the eggs, stirring well. Beat in quickly the flour, a little of which should be mixed with the baking powder. The batter should be thin enough to pour. Bake in a waffle-iron.

WAFFLES (With Yeast) - Take one quart of flour; three eggs; one teaspoon of salt; two tablespoons of butter; one-half cup of yeast, or one-half cake of compressed yeast; one and onehalf pints of milk. Scald the milk and let it cool. Rub the butter into the flour, and add the salt, the cool milk and the yeast. Beat the mixture well for three minutes, cover, and let stand in a warm place until light, over night if possible. In the morning beat the whites and yolks of the eggs separately, and add the yolks to the batter first, and then the whites, stirring well. Les the batter stand for fifteen minutes, and cook in a waffle iron.

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