Miss Corson's practical American cookery and household management

At night mix together one pint of lukewarm milk, in which two tablespoonfuls of butter have been melted, two tablespoonfuls of liquid yeast, or half a small cake of compressed yeast dissolved in a gill of water, two eggs well beaten, a teaspoonful of salt, and a pound of flour ; when this batter is thoroughly mixed, cover it, and keep it over night in a warm place ; in the morning heat a waffle-iron, butter it, put in the batter without stirring it down, and then bake the waffles ; serve them with butter and powdered sugar. SWEET-POTATO WAFFLES. Mix to a smooth batter half a cupful of sweet potato boiled and mashed, four tablespoonfuls of flour, one each of butter and sugar, one saltspoonful of salt, and a pint of milk ; bake the batter at once in a hot waffle-iron. Or, if no iron is available, the batter may be baked on a griddle, in the form of cakes. CORN WAFFLES. Put in an earthen bowl a cupful and a half of corn-meal, a teaspoonful of salt, a dessertspoonful each of lard and butter, and pour in a pint of boiling milk ; beat this mixture smooth, let it cool until lukewarm, then add two eggs well beaten, and bake the waffles at once in a hot buttered iron. SECOND-COURSh SWEETS. 50I RICE WAFFLES. Mix one pint of soft-boiled rice with one pint of milk over the fire, stirring them until they are hot; then take them from the fire, beat the yolks of four eggs smoothly with a pint of cold milk, and add them to the rice, together with a teaspoonful of salt, and sufficient flour to make a batter just stiff enough to hold for an instant a drop from the mixing-spoon. Then beat four whites to a stiff froth, stir them lightly into the batter, and bake it at once in a hot buttered waffle-iron. Serve the waffles hot, with powdered sugar dusted over them. RAISED RICE WAFFLES. Following the method given in the recipe for raised waffles, mix the following named ingredients at night, and bake in the morning : One pint each of boiled rice and flour, two beaten eggs, two tablespoonfuls of yeast or half a small cake of compressed yeast, a teaspoonful of salt, and two tablespoonfuls of butter melted in a pint of warm milk. RICE PANCAKES. Have ready a pint of rice, boiled quite soft ; sift together a pint of flour, and one teaspoonful each of baking-powder and salt ; beat three eggs, and mix them with a pint of milk ; before putting these ingredients together, see that the griddle is hot ; then mix the pancakes, and begin to bake them at once ; if the first ones seem too stiff, add a little more milk to the pancake batter; serve the pancakes hot, as fast as they are baked. FRIED RICE. Boil the rice as directed in the recipe for boiled rice, and cool it in a dish ; when it is cold turn it from the dish, cut it in slices nearly an inch thick, season the slices with pepper and salt, and roll them in Indian meal ; have ready a frying-kettle half full of smoking-hot fat, and fry the slices of rice in it until they are golden brown ; when the rice is done, take it from the fat with a skimmer, put it on brown paper for a moment to free it from grease, and then serve it hot. FRIED BREAD.