Boil a quart of new milk, and pour it boiling hot, on as much flour as
will make a thick batter, put in a table-spoonful of butter, and the
same of lard, two tea-spoonsful of salt, half a tea cup of yeast, one
egg beaten; allow time to rise from six to eight hours; when perfectly
light, set them in a cool place, till you are ready to bake, when you
may use rings, or not, as you please--but be sure to butter the rings.


Cream Muffins.

Take a quart of sour cream, and two eggs well beaten, a tea-spoonful of
salt; stir the eggs into the cream, gradually; add sifted flour enough
to make a thick batter, dissolve a tea-spoonful of salaeratus in as much
vinegar as will cover it, and stir it in at the last; bake in small
cakes on the griddle, or in muffin rings in the dripping-pan of a stove.


Waffles.

Make a batter of a pound and a half of flour, quarter of a pound of
melted butter, and two large spoonsful of yeast; put in three eggs, the
whites and yelks beaten separately; mix it with a quart of milk, and put
in the butter just before you bake, allow it four hours to rise; grease
the waffle-irons, fill them with the batter--bake them on a bed of
coals. When they have been on the fire two or 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.