Waffles

1/2 pt. milk, 1/2 pt. flour, 2 tablespoons of butter, 2 eggs, 1/4 tablespoon salt. Warm the milk and melt the butter in it. Let mixture cool to about blood-heat. Beat the yolks of the eggs till light and add the milk and butter to them. Pour this mixture on flour and beat well. Beat the whites of the eggs to a froth and stir them into a batter, add the salt and pour on to the waffle irons. - Mrs. J. C. Appleton, Bartlett, 111.

Variation I

1 yeast cake, 1 teaspoon lard or butter melted, 2 cups milk scalded and cooled, 2 eggs, 2 1/2 cups sifted flour, 1 teaspoon sugar, 1 teaspoon salt. Dissolve yeast and sugar in lukewarm liquid; add lard or butter, flour, salt and eggs, well beaten. Beat thoroughly until batter is smooth. Cover and set aside in a warm place free from draught for about hr. When light stir well; have waffle irons hot and well greased; fill the cool side; brown on 1 side, turn the irons and brown on the other. If batter is too thick the waffles will be tough. If set oyer night for breakfast, use 1/2 cake yeast and an extra 1/2 teaspoon salt. Cover and keep in a cool place. - Mrs. J. C. Appleton, Bartlett, 111.

Variation II (Southern Style)

Boil very soft 1/2 cup of rice, add 1 egg, 1 tablespoon melted butter, 1 heaping teaspoon baking powder, mix with sweet milk and flour to make a thin batter. Pour the mixture into the waffle irons, and bake till crisr and brown. - Eloise Jennings, Winnetka, 111.

German Waffles

Beat 1/2 lb. butter and 1/2 cup of sugar to a stiff cream; add alternately 1 egg, and some flour until 4 eggs are used. The dough must be like that of pancakes. Bake on a hot, well-buttered waffle iron. Sprinkle sugar and cinnamon on the top of each waffle. - Mrs. Schmalzried, Maywood, 111.

Variation I

Stir 1/2 cup of butter to a cream, add a tablespoon sugar, then add slowly 1 yolk of an egg and a little flour, beating well. Continue until 6 yolks and 4 oz. of flour have been used. Then add 1/2 pt. of whipped cream, and 5 whites beaten light. Flavor with lemon, or nutmeg, if liked. Heat waffle iron and pour a tablespoon in each compartment. - Mrs. W. E. Schmidt, Glencoe, 111.

Hominy Waffles

Beat an egg light, add 1 tablespoon of butter ,a little salt and 1 cup of hominy, beat in 1 pt. of milk and sift slowly 1 teaspoon of baking powder in 1 pt. of flour. Beat all together and bake in waffle irons. - Mrs. C. J. Jeffries, Winnetka, 111.

Nut Waffles

1 egg, 1 cup sugar, 1 cup flour, 1/4 cup butter, 1 cup nuts, walnuts preferred, 1 teaspoon baking powder; melt the butter and cream, and the sugar with it, add the beaten egg; mix with baking powder and flour and sift. Lastly mix in chopped nuts. Drop a very small quantity on pan and bake in a moderate oven. - Mrs. James Ellis, Palatine, 111.

Variation I

1 cup boiled rice, 1 pt. milk, 2 eggs, 1 scant tablespoon cottolene, 1/2 teaspoon of soda or 1 teaspoon cream tartar. Flour for a thin batter, bake in waffle irons. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Soft Waffles

Sift together 1 qt. of flour, 2 teaspoons of baking powder, 1 of sugar and 1/2 of salt; rub in butter and add 2 beaten eggs with 1 1/2 pts. of milk. Mix the whole into a smooth batter and pour into hot and well-greased waffle irons. Sprinkle with sifted sugar and serve hot. - Mrs. C. J. Jeffries, Winnetka, 111.

Sweet Potato Waffles

Mash 2 cups of boiled sweet potatoes through a sieve, and add 2 well-beaten eggs, first the yolks and then the whites; add 1/2 a cup of sugar and belt again, 1 cup butter melted, and 1 pt. of milk. Add about 4 'tablespoons of flour, enough to make a thin batter. Pour into greased waffle tins and cook over a quick fire. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Wilhelm Waffles

Mix 1 qt. of flour with 3 tablespoons of sugar, 2 large teaspoons of baking powder and 1/2 teaspoon of salt; work in 2 tablespoons of lard or butter and add 4 beaten eggs with 1 pt. of milk and a grated rind of a lemon. Beat into a smooth, stiff (batter and bake in hot, well-greased waffle-iron. Sprinkle with sugar and serve. - Mrs. C. J. Jeffries, Win-ktnea, 111.