GERMAN RICE WAFFLES.

Boil a half pound of rice in milk until it becomes thoroughly soft Then remove it from the fire, stirring it constantly, and adding, a little at a time, one quart of sifted flour, five beaten eggs, two spoonfuls of yeast, a half pound of melted butter, a little salt and a teacupful of warm milk.  Set the batter in a warm place, and, when risen, bake in the ordinary way.

BERRY TEA-CAKES.

Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking powder, a piece of butter the size of an egg and flour sufficient to make a stiff batter.  In this batter stir a pint bowl of fruit—­any fresh are nice—­or canned berries with the juice poured off.  Serve while warm and they are a dainty addition to the tea-table.  Eaten with butter.

RYE DROP-CAKES.

One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs well beaten, and rye flour enough to make a thin batter; bake in small cups, buttered, and in a hot oven, or in small cakes upon a hot griddle.

WHEAT DROP-CAKES.

One pint of cream, six eggs well beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cups buttered and in a hot oven fifteen minutes.

POP-OVERS.

Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonful of salt, bake in cups in a quick oven fifteen minutes.  Serve hot with a sweet sauce.

FLANNEL CAKES. (With Yeast.)

Heat a pint of sweet milk and into it put two heaping tablespoonfuls of butter, let it melt, then add a pint of cold milk and the well-beaten yolks of four eggs—­placing the whites in a cool place; also, a teaspoonful of salt, four tablespoonfuls of home-made yeast and sufficient flour to make a stiff batter; set it in a warm place to rise; let it stand three hours or over night; before baking add the beaten whites; bake like any other griddle-cakes.  Be sure to make the batter stiff enough, for flour must not be added after it has risen, unless it is allowed to rise again.  These, half corn meal and half wheat, are very nice.

FEATHER GRIDDLE-CAKES. (With Yeast.)

Make a batter, at night, of a pint of water or milk, a teaspoonful of salt, and half a teacupful of yeast; in the morning, add to it one teacupful of thick, sour milk, two eggs well beaten, a level tablespoonful of melted butter, a level teaspoonful of soda and flour enough to make the consistency of pancake batter; let stand twenty minutes, then bake.