the whole together. Heat the waffle-iron and grease it evenly; pour
the batter into the half of the iron over the range until nearly
two-thirds full, cover, allow to cook a moment, then turn and brown
slightly on the other side.

GERMAN RICE WAFFLES.

Boil a half pound of rice in milk until it becomes thoroughly soft
Then remove it from the fire, stirring it constantly, and adding, a
little at a time, one quart of sifted flour, five beaten eggs, two
spoonfuls of yeast, a half pound of melted butter, a little salt and a
teacupful of warm milk. Set the batter in a warm place, and, when
risen, bake in the ordinary way.

BERRY TEA-CAKES.

Nice little tea-cakes to be baked in muffin-rings are made of one cup
of sugar, two eggs, one and a half cups of milk, one heaping
teaspoonful of baking powder, a piece of butter the size of an egg and
flour sufficient to make a stiff batter. In this batter stir a pint
bowl of fruit--any fresh are nice--or canned berries with the juice
poured off. Serve while warm and they are a dainty addition to the
tea-table. Eaten with butter.

RYE DROP-CAKES.

One pint of warm milk, with half a teaspoonful of soda dissolved in
it, a little salt, four eggs well beaten, and rye flour enough to make
a thin batter; bake in small cups, buttered, and in a hot oven, or in
small cakes upon a hot griddle.

WHEAT DROP-CAKES.

One pint of cream, six eggs well beaten, a little salt, and wheat
flour enough to make a thin batter; bake in little cups buttered and
in a hot oven fifteen minutes.

POP-OVERS.

Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful
of butter, one teaspoonful of salt, bake in cups in a quick oven
fifteen minutes. Serve hot with a sweet sauce.

FLANNEL CAKES. (With Yeast.)

Heat a pint of sweet milk and into it put two heaping tablespoonfuls
of butter, let it melt, then add a pint of cold milk and the
well-beaten yolks of four eggs--placing the whites in a cool place;
also, a teaspoonful of salt, four tablespoonfuls of home-made yeast
and sufficient flour to make a stiff batter; set it in a warm place to
rise; let it stand three hours or over night; before baking add the
beaten whites; bake like any other griddle-cakes. Be sure to make the
batter stiff enough, for flour must not be added after it has risen,
unless it is allowed to rise again. These, half corn meal and half
wheat, are very nice.

FEATHER GRIDDLE-CAKES. (With Yeast.)

Make a