Take a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the milk to form a thick batter.  Add a tablespoonful of melted butter, a teaspoonful of salt, and yeast to raise it.  When light add two well-beaten eggs, heat your waffle-iron, grease it well and fill it with the batter.  Two or three minutes will suffice to bake on one side; then turn the iron over, and when brown on both sides the cake is done.  Serve immediately.

CONTINENTAL HOTEL WAFFLES.

Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted butter, six well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated and well greased.  Serve hot.

NEWPORT WAFFLES.

Make one pint of Indian meal into mush in the usual way.  While hot, put in a small lump of butter and a dessertspoonful of salt.  Set the mush aside to cool.  Meanwhile, beat separately till very light the whites and yolks of four eggs.  Add the eggs to the mush, and cream in gradually one quart of wheaten flour.  Add half a pint of buttermilk, or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda.  Lastly, bring to the consistency of thin batter by the addition of sweet milk.  Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready.  Have a brisk fire, butter the irons thoroughly, but with nicety, and bake quickly.  Fill the irons only half full of batter, that the waffles may have room to rise.

CREAM WAFFLES.

One pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn meal, one teaspoonful of soda, half a teaspoonful of salt.  Beat the eggs separately, mix the cream with the beaten yolks, stir in the flour, corn meal and salt; add the soda dissolved in a little sweet milk, and, lastly, the whites beaten to a stiff froth.

RICE WAFFLES.  No. 1.

One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking powder, one large tablespoonful of butter, two eggs, one and a half pints of milk, one cupful of hot boiled rice.  Sift the flour, salt, sugar and baking powder well together; rub the butter into the flour; beat the eggs well, separately, and add the stiff whites last of all.

RICE WAFFLES.  No. 2.

Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking powder.  Beat separately the yolks and whites of three eggs; add to the yolks a cup and a half of milk, work it into the flour, then add an ounce of melted butter; beat the whites of eggs thoroughly; mix the whole together.  Heat the waffle-iron and grease it evenly; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side.