batter. Two or
three minutes will suffice to bake on one side; then turn the iron
over, and when brown on both sides the cake is done. Serve
immediately.

CONTINENTAL HOTEL WAFFLES.

Put into one quart of sifted flour three teaspoonfuls of baking
powder, one teaspoonful of salt, one of sugar, all thoroughly stirred
and sifted together; add a tablespoonful of melted butter, six
well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated
and well greased. Serve hot.

NEWPORT WAFFLES.

Make one pint of Indian meal into mush in the usual way. While hot,
put in a small lump of butter and a dessertspoonful of salt. Set the
mush aside to cool. Meanwhile, beat separately till very light the
whites and yolks of four eggs. Add the eggs to the mush, and cream in
gradually one quart of wheaten flour. Add half a pint of buttermilk,
or sour cream, in which has been dissolved half a teaspoonful of
carbonate of soda. Lastly, bring to the consistency of thin batter by
the addition of sweet milk. Waffle-irons should be put on to heat an
hour in advance, that they may be in the proper condition for baking
as soon as the batter is ready. Have a brisk fire, butter the irons
thoroughly, but with nicety, and bake quickly. Fill the irons only
half full of batter, that the waffles may have room to rise.

CREAM WAFFLES.

One pint of sour cream, two eggs, one pint of flour, one tablespoonful
of corn meal, one teaspoonful of soda, half a teaspoonful of salt.
Beat the eggs separately, mix the cream with the beaten yolks, stir in
the flour, corn meal and salt; add the soda dissolved in a little
sweet milk, and, lastly, the whites beaten to a stiff froth.

RICE WAFFLES. No. 1.

One quart of flour, half a teaspoonful of salt, one teaspoonful of
sugar, two teaspoonfuls of baking powder, one large tablespoonful of
butter, two eggs, one and a half pints of milk, one cupful of hot
boiled rice. Sift the flour, salt, sugar and baking powder well
together; rub the butter into the flour; beat the eggs well,
separately, and add the stiff whites last of all.

RICE WAFFLES. No. 2.

Rub through a sieve one pint of boiled rice, add it to a tablespoonful
of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of
baking powder. Beat separately the yolks and whites of three eggs; add
to the yolks a cup and a half of milk, work it into the flour, then
add an ounce of melted butter; beat the whites of eggs thoroughly; mix