Temperance cook book

One quart of sour or buttermilk, two eggs, one quart of flour, one tablespoonful of molasses or brown sugar, three tablespoonfuls of melted shortening, teaspoonful of salt. I make waffles that are called delicious, with sour or buttermilk, and like every thing else, there is a little secret about making them. The flour is stirred into the milk over night and beaten ten minutes. In the morning, put in the molasses or brown sugar; the shortening, if made of sour milk; if made of buttermilk they will be short enough. Add the well beaten eggs, and a teaspoonful of soda, dissolved in a little warm water. Have the irons very hot on both sides, grease them thoroughly, and put in a thin layer, else they will swell and run out. When I think one side browned, I turn over the irons, and in a minute after peep in to see if both sides are done. Serve hot with maple syrup. WAFFLES. One pint of flour, one pint of sweet milk, two eggs, two teaspoonfuls of Equity baking-powder, one teaspoonful of salt, three tablespoonfuls of melted butter; put in the whites of the eggs just before baking. Bake in waffle-irons. RISEN WAFFLES. One quart of warm, sweet milk, in which has been melted two tablespoonfuls of butter. Beat into this one saltspoonful of salt, one teaspoonful of sugar, one-half teacup of home-made yeast. Mix them at noon to rise for tea, at night to rise for breakfast. RICE AND CORNMEAL WAFFLES. One cupful of cold, boiled rice, one-half cup of white flour and the same of cornmeal, two eggs, well beaten, and milk to make a soft batter; one tablespoonful of melted butter, one teaspoonful of salt, two teaspoonfuls of Equity baking-powder. Beat the mixture smooth before baking. Be especially careful in greasing your irons for these waffles, as for all which contain rice. RICE WAFFLES. One quart of sweet milk, one cup of boiled rice, three eggs, three cups of rice flour, one teaspoonful of salt and one of Equity baking-powder. Have the rice freshly cooked, add the well beaten yolks, next the milk with part of flour, then the beaten whites with the rest of flour. Stir quickly, and bake at once in waffle-irons. RICE WAFFLES. — Very Fine. Eight eggs (whites and yolks beaten separately), one quart of sweet milk, one teacupful of rice, boiled and mashed, teaspoonful of salt, three cups of flour. Bake in hot waffle-irons. CREAM GRIDDLE CAKES. One-half cup of sour cream, two cups of sweet milk, two eggs, three teaspoonfuls of Equity baking-powder, one-half teaspoonful soda. Add the soda to the cream, next the milk, the yolks of the eggs, beaten light, and flour, with the baking-powder, enough to make a thin batter; beat ten minutes, then add the whites of the eggs, beaten to a stiff froth; bake at once, on a hot griddle, and serve with thick cream. SOUR MILK OR BUTTERMILK CAKES. One quart of sour or buttermilk, one teaspoonful of salt, two eggs, beaten separately, one teaspoonful of soda, dissolved in a little hot water, flour enough to make a thin batter. Beat the batter hard, ten minutes, add the whites of the eggs, beaten to a stiff froth, and bake immediately. FLANNEL CAKES.