Quick Waffles.

Take a pint of milk, and beat into it three eggs, and enough wheat flour
to make a thick batter; add a table-spoonful of melted butter, and a
little salt; bake them immediately. Some persons add two table-spoonsful
of sugar, and a little cinnamon; others dust loaf sugar and cinnamon, or
nutmeg over each waffle, as it is baked.


Rice Waffles.

To six spoonsful of soft boiled rice, add two tea-cups of water or
milk, and some salt, stir in three tea-cups of ground rice, and bake as
other waffles.


Flannel Cakes.

Warm a quart of milk, put in a spoonful of butter, a little salt, and
two eggs well beaten, stir in flour till it is a thin batter, and two
spoonsful of yeast; beat all well together, adding the eggs at the
last; allow it five hours to rise, and bake it on the griddle in cakes,
the size of a breakfast plate. Do not butter them till you send them to
the table.


Mush Flannel Cakes.