spoon. Then add 3-1/2 cups of sour milk or sour
buttermilk and 1/2 cup of sour cream, and 1 teaspoonful of melted
butter. Mix a smooth batter with the sifted flour and soda. Lastly,
add the stiffly-beaten whites of 3 eggs. Mix the batter quickly and
thoroughly. Bake on a hot, well-greased waffle iron and serve at once.

The waffles may be buttered as soon as baked and sugar sifted over, or
a saucer containing a mixture of cinnamon and sugar, or a small jug of
maple syrup may be served with them. Twelve waffles were made from
this recipe.

RECIPE FOR MAKING "BAKING POWDER"

Sift together three times (through a fine sieve) 8 tablespoonfuls of
cream of tartar, 4 tablespoonfuls of baking soda (salaratus), 4
tablespoonfuls of flour. Cornstarch may be substituted for flour. This
latter ingredient is used to keep the cream of tartar and soda
separate and dry, as soda is made from salt and will absorb moisture.
This recipe for making a pure baking powder was given Mary by Fran
Schmidt, who had used it for years with good results.

FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS

When cooking any article to be immersed in fat use about this
proportion: 2 pounds of sweet lard to 1 of suet, which had been
previously tried out. It is cheaper, also more wholesome, to use part
suet than to use all lard. Save all pieces of left-over fat, either
raw or cooked, from steaks, roasts, bacon or ham. Cut all up into
small pieces and place in a pan in the oven until tried out, or put in
a double boiler and stand over boiling water until fat is tried out.
Strain and stand aside to be used as drippings. To clarify this fat,
pour boiling water over, let cook a short time, strain and stand away
in a cool place, when a cake of solid fat will form on top, which may
be readily removed and used as drippings, or it may be added to the
kettle of fat used for deep frying. Always strain fat carefully after
frying croquettes, fritters, etc. Should the frying fat become dark
add to the can of soap fat the economical housewife is saving. Return
the clear-strained fat to the cook pot, cover carefully, stand aside
in a cool place, and the strained fat may be used times without number
for frying. The housewife will find it very little trouble to fry
fritters, croquettes, etc., in deep fat, if the fat is always strained
immediately after using, and returned to the cook pot, kept especially
for this purpose. Stand on the hot range when required and the fat