The new Annie Dennis cook book

Rub one tablespoonful of butter into one pint of flour to which has been added one teaspoonful of salt ; then work up with enough sweet milk to make stiff dough ; roll very thin, cut into three-inch squares, and bake on writing paper. WAFERS The irons must be rubbed (while hot) with salt and a dry cloth to prevent the wafers sticking. Grease well the first time, thrust into the hot coals for a minute, then remove; put back into the coals of fire; let the wafers bake until a very light brown. If sweet wafers, roll from the iron. Plain Wafers Two teacupfuls of flour, two eggs, one tablespoonful of melted butter, sweet milk to make a rather stiff batter ; add a level teaspoonf ul of salt, beat thoroughly and bake in hot slightly greased wafer irons. Victoria Wafers One pint of sweet milk, one teaspoonful of salt, one teaspoonful of butter or two of melted lard. Flour enough to make a very thin batter. The wafer irons should be very shallow. Corn Meal Wafers Three tablespoonfuls of sifted corn meal, one tablespoonful of flour, one of melted lard, salt to taste, sweet milk to make a thin batter. These must be eaten immediately, as they soon become tough. Sweet Wafers One teacupful of sugar, three eggs, two teacupfuls of sifted flour, one tablespoonful of butter. Mix as for cake batter. Bake in hot, lightly-greased wafer irons. Fruit Wafers Raspberry, strawberry, lemon and vanilla wafers may be made by using the recipe for sweet wafers and flavoring with the extract of fruit desired. WAFFLES Flour Waffles One teacupful of flour, one teacupful of buttermilk, one tablespoonful of melted lard, one egg, half a level teaspoonful of soda and one teaspoonful of salt. Rice Waffles One teacupful of boiled rice, one teacupful of meal, one teacupful of buttermilk, one egg, well beaten, twothirds level teaspoonful of soda, sifted into the batter, level teaspoonful of salt ; beat thoroughly ; stir in last, one tablespoonful of melted lard. Bake in hot, wellgreased irons. Waffles, No. 1 One teacupful of flour, one teacupful of meal, one egg, two teacupfuls of buttermilk, two tablespoonfuls of melted lard, one level teaspoonful each of salt and soda. Mix the flour and meal with half the milk; beat in the egg, add rest of milk; dissolve soda in a little water and stir in, beat well, add salt, then the lard last. Beat thoroughly and bake. Have the waffle irons clean and hot; grease well the first time. Waffles, No. 2 One pint of flour, one and one-half pints of buttermilk, three eggs, one level teaspoonful of soda, one heaping teaspoonful of baking powder, three tablespoonfuls of melted lard. Break the eggs into the milk, then sift in flour, salt, baking powder and soda. Beat until smooth with an egg-whip, then add the melted lard and beat it in. Have waffle irons hot; grease well before putting in batter. Then put in two kitchen spoonfuls of batter in the center of the irons, close and turn them once. Bake, not too fast, until thoroughly done. They will be crisp, and never limp if baked well. Never grease the irons after the first time unless the waffle burns. If the milk is very sour, more soda will have to be used, or use one pint of buttermilk and half pint of sweet milk. Hominy Waffles