Six little cooks

One pint Graham flour, one pint warm water, one wellbeaten egg, half a teaspoonful salt. Beat the egg with one or two spoonfuls of the water, add the salt, half the water, and the flour; beat thoroughly, then stir in the rest of the water. Have gem-pans very hot, butter them, and set immediately into the oven. To have these in perfection, the small tins, after being heated and buttered, should be set into a hot dripping-pan on the top of the stove, and the batter poured in from a pitcher, that there may be no possibility of cooling. Made with milk instead of water, these may be called Graham puffs. "Why is it called Graham flour, Aunt Jane!" "Because it was brought into general use in this country by Dr. Graham, who thought fine flour extremely unwholesome for everybody, and would have been glad to abolish it entirely if he could. It is not quite such a favorite now as it was once, but still every one allows that it is more wholesome than fine flour, and it makes a pleasant variety for our table. Brown bread is made with yeast, like white." " Have you decided yet what we shall have for tea, Aunt Jane?" "We'll have huckleberry cake, certainly; and I was going to have tea-cake, but I think some biscuit and waffles will be best. You all want to get through in time to be dressed for tea, so we'll contrive not to have you too late in the kitchen. The biscuits may be put in to bake an hour beforehand, as it will not hurt them to stand half an hour if they are kept in a warm place ; and, before you make them, you may mix the batter for the huckleberry cake, all but the soda, which Rhoda will add the last thing, and the same with the waffles, which, of course, she will have to bake. Some time when we have only our own family, I should like to have you learn to finish them entirely." " We have no recipes for waffles, aunty." " You shall have, if you will get out your note-books. I'll give you three from Mrs. Miller's book, all delicious, as I can testify." No. 138 — BUFFALO WAFFLES. One pound flour, two ounces butter, one quart milk, one gill of rice boiled in three of water, two even tablespoonfuls baking powder, two teaspoonfuls salt, two tablespoonfuls corn meal, four eggs. Melt the butter in the hot rice; sift the flour and powder together; beat the eggs very light, and pour in half of the milk, the flour, salt and rice ; beat thoroughly, and by degrees add the other pint of milk, which should not be more than lukewarm. In baking, be careful to leave room in the iron for rising. " Next comes a recipe for waffles without yeast or soda, which I shall take the liberty of re-christening." No. 139 — GENEVA WAFFLES. One pint of milk, one pint one and a half gills of flour, two oz. of butter, three eggs, half a teaspoonful of salt. Melt the butter in the milk, and when sufficiently cooled mix it with the flour and salt; beat the whites and yolks separately, stir the yolks in the batter, and then the whites, very lightly. No. 140 — BAKBY'S WAFFLES.