The housewife's aid

WAFFLES One pint flour, one-half measure of Horsford’s powders, one pint of milk, two eggs and butter size of a small egg. RICE WAFFLES One cup of boiled rice, one pint of milk, two eggs, lard, size of a walnut; half teaspoonful soda, one teaspoonful cream tartar, one light teaspoonful of salt, flour to make a thin batter, about a pint. Beat eggs separately, add rice to the beaten yolks, then the milk, flour and white of eggs. Add lard last; do not melt but work.into the batter. CRISP WAFFLES 1 egg, beaten 2 cups cold water 1 cup flour 1 cup meal 1 tablespoon melted fat salt and sugar to taste 2 rounding teaspoons baking powder. Mix as given above.—Mrs. Nan G. Howard. BATTER BREAD 2 cups sifted meal, moisten with milk, pour boiling water on meal and thin to consistency. Add 2 eggs, 1% teaspoons baking powder, 1 teaspoon salt, melted lard size of walnut.—Mrs. J. F. Phillips. GOLDEN MUFFINS One cup of flour, one-half cup of meal, one cup of sweet milk, one egg, one level teaspoonful of salt, one heaping teaspoonful of sugar, three teaspoonfuls of baking powder, two tablespoonfuls of melted butter.—Mrs. N. B. Moore. MUFFINS 1 cup of meal 1 cup of flour Small piece of butter 1 teaspoonful of baking powder 1 egg and milk. —Mrs. W. T. Hooker. ONE EGG MUFFINS 2 cups flour 4 teaspoons baking powder 44 teaspoon salt 1 egg 2 tablespoons sugar 1 cup milk 2 tablespoons melted butter. Mix and sift dry ingredients; add gradually milk; egg well beaten, and melted butter. Bake in buttered pans twenty-five minutes.—Mrs. Hunter Fleming. DELICIOUS POP OVERS 1 level teaspoonful baking powder 1 level cupful (4 ounces) flour 1% level teaspoon salt 2 eggs 1 cupful (half pint) milk Mix flour, baking powder and salt together and sift twice. Beat eggs and add gradually with milk to flour mixture. Divide into hot, well-greased popover molds. The molds should be a little more than half full. Bake thirty-five minutes in a moderate oven. The popovers may be eaten hot with sugar and cream, with maple syrup or butter and berries. When filled with whipped cream, custard or blanc mange, they make an excellent dessert. Sufficient for 12 popovers.—Mrs. Jas. C. Poe. POP OVERS 2 cuptuls flour 3 e£Zs 2 cupfuls milk 4% teaspoonful salt Grease pans and put them in the oven to get very hot; beat the eggs, without separating them, till very light; add milk and galt and pour this gradually on the flour, stirring all the while. Do not add too rapidly. Take the pans from the oven, quickly fill them half full, put them in a quick oven and bake 25 minutes.— Mrs. William Harvey. PANCAKES 1 egg (well beaten) 1 cup flour 1 cup meal 2 heaping teaspoonsful baking powder 1 teaspoonful salt 1 tablespoonful melted lard 1 tablespoonful molasses 1% cups cold water. —Mrs. Morrill Mewborn. FLANNEL CAKES Mix into light batter, in the order named: one cup flour, one teaspoonful baking powder, a pinch of salt, a teaspoonful of sugar, one tabiespoonful of butter melted, one egg, and one cup of milk. Place pan over the fire and get very hot, wipe out with dry cloth, put batter in by spoonsful and turn when cakes begin to get porous.—Mrs. W. D. Hood. BATTER CAKES 2 eggs 2 tablespoons of sugar 2 cups of flour 2% teaspoonfuls of baking powder A little sale Butter size of a walnut 2 cups of milk Mix all ingredients together and cook on a hot griddle. JOHNNY CAKE—(A Bread) 1 cup of corn meal 1 cup of flour 1 cup of buttermilk 1 egg 2 tablespoons sugar % tablespoon butter % tablespoon soda Dissolve soda in buttermilk and add well beaten egg, sugar and butter. Add sifted corn meal and flour. Beat well. RAISIN BISCUITS