l of flour on the hands, to prevent their
sticking. Fry them in nearly fat enough to cover them. When brown on the
under side, they should be turned. It takes about twenty minutes to cook
them. When cooked, split and butter them. Another way of making them,
which is nice, is to scald the Indian meal, and put in saleratus,
dissolved in milk and salt, in the proportion of a tea-spoonful of each
to a quart of meal. Add two or three table-spoonsful of wheat flour,
and drop the batter by the large spoonful into a frying pan. The batter
should be of a very thick consistency, and there should be just fat
enough in the frying pan to prevent the cakes sticking to it.

162. _Hoe Cakes._

Scald a quart of Indian meal with just water enough to make a thick
batter. Stir in a couple of tea-spoonsful of salt, and two
table-spoonful of butter. Turn it into a buttered bake pan, and bake it
half an hour.

163. _Muffins._

Mix a quart of wheat flour smoothly with a pint and a half of lukewarm
milk, half a tea-cup of yeast, a couple of beaten eggs, a heaping
tea-spoonsful of salt, and a couple of table-spoonsful of lukewarm
melted butter. Set the batter in a warm place to rise. When light,
butter your muffin cups, turn in the mixture, and bake the muffins till
a light brown.

164. _Raised Flour Waffles._

Stir into a quart of flour sufficient lukewarm milk to make a thick
batter. The milk should be stirred in gradually, so as to have it free
from lumps. Put in a table-spoonful of melted butter, a couple of beaten
eggs, a tea-spoonsful of salt, and half a tea-cup of yeast. When risen,
fill your waffle-irons with the batter, bake them on a hot bed of coals.
When they have been on the fire between two and three minutes, turn the
waffle-irons over--when brown on both sides, they are sufficiently
baked. The waffle-irons should be well greased with lard, and very hot,
before each one is put in. The waffles should be buttered as soon as
cooked. Serve them up with powdered white sugar and cinnamon.

165. _Quick Waffles._

Mix flour and cold milk together, to make a thick batter. To a quart of
the flour put six beaten eggs, a table-spoonful of melted butter, and a
tea-spoonful of salt. Some cooks add a quarter of a pound of sugar, and
half a nutmeg. Bake them immediately.

166. _Rice Waffles._

Take a tea-cup and a half of boiled rice--warm it with a pint of milk,
mix it smooth, then take it from the fire, stir in a pint of c