THREE-EGG WAFFLES

Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon of salt, and sift these ingredients; add the yolks of three eggs beaten and stirred into one and one-fourth cups of milk; then add one tablespoon of melted butter and fold in the whites of the eggs.  Bake and serve as directed under One-Egg Waffles.

DOUGHNUTS

Mix two and one-half tablespoons of melted butter, one cup of granulated sugar, two eggs, one cup of milk, one-half nutmeg grated, sifted flour enough to make a batter as stiff as biscuit dough; add two teaspoons of baking-powder and one teaspoon of salt to the sifted flour.  Flour your board well, roll dough out about half an inch thick, and cut into pieces three inches long and one inch wide.  Cut a slit about an inch long in the centre of each strip and pull one end through this slit.  Fry quickly in hot Crisco.  Sprinkle powdered sugar on top of each doughnut.

FRENCH DOUGHNUTS

French doughnuts are much daintier than the ordinary ones, and are easily made.  Take one-half pint of water, one-half pint of milk, six ounces of butter, one-half pound of flour, and six eggs.  Heat the butter, milk, and water, and when it boils remove from the fire and stir in the flour, using a wooden spoon.  When well mixed, stir in the eggs, whipping each one in separately until you have a hard batter.  Now pour your dough into a pastry bag.  This is an ordinary cheesecloth bag, one corner of which has a tiny tin funnel, with a fluted or fancy edge.  (These little tins may be purchased at any tinware store.) It should be very small, not over two inches high at the most, so the dough may be easily squeezed through it.  Pour the paste on buttered paper, making into ring shapes.  Fry in hot oil or butter substitute.  Dust with powdered sugar.

CRULLERS

Cream two tablespoons of butter with one-half cup of sugar, then beat in one at a time two whole eggs.  Mix well, then add one-half cup of milk, two teaspoons of baking-powder, and sufficient flour to make a soft batter to roll out. (Try three cupfuls and then add as much more flour as necessary.) Last, add one-half teaspoon cinnamon.  Roll one-half inch thick, cut in strips one inch wide, three inches long and fry in hot Crisco.

STRAWBERRY SHORTCAKE (BISCUIT DOUGH)

Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar; work one-quarter cup of butter with tips of fingers, and add three-quarters of a cup of milk gradually.  Toss on floured board, divide in two parts.  Pat, roll out and bake twelve minutes in hot oven in layer-cake tins.  Split and spread with butter.  Pick, hull, and drain berries.  Sweeten one to one and one-half boxes of strawberries to taste.  Crush slightly and put between and on top of short cake.  Allow from one to one and one-half boxes of berries to each short cake.  Serve with cream, plain or whipped.