Corn-Meal Waffles.—Pour over one pint of corn meal, twice sifted, one pint of boiling milk. Put in one table-spoonful of butter, one of flour, and a teaspoonful of salt. Let this stand till cold; then add half a teaspoonful of soda, dissolved in a little cold water; the yelks of two eggs well beaten, the whites whisked very light and stiff to be added the last thing, when just ready to bake.
Put a brown paper over bread, biscuit, or cake when first set into a hot oven, else the top will most likely brown and form a crust before they rise sufficiently, and thus make them tough or heavy.
Buckwheat Cakes.—One quart of buckwheat flour, mix with lukewarm water rather thicker than you will wish it when ready to bake. A cup of Graham meal added is, we think, an improvement. Stir in half a cup of family yeast, or a halfpenny's worth of bakers', and a teaspoonful of salt; mix in an earthen bowl or a large earthen pitcher,—the latter is the most convenient, as the batter can be poured from the lip of the pitcher more neatly than it can be dipped out of a bowl; set it where it will keep warm all night. The batter should be made early in the evening, as it takes fully ten hours in winter to rise; when ready to bake in the morning, beat half a teaspoonful of soda into a great spoonful of molasses, and stir into the batter, adding also enough lukewarm water to make it thin enough to fry; bake quick; the thinner the cakes can be baked the better they will be.
Rice Griddle-Cakes.—Half a teacupful of whole rice, three eggs, half a pint of rich milk, and half a teaspoonful of salt. Cook the rice till every grain is dissolved and like jelly. Warm the milk a little, and beat the rice in it till it is smoothly mixed. When the eggs are beaten very light, add to the rice and milk; then the salt. Bake on a hot, greased griddle till brown and light. If the batter does not adhere, add another egg, but no flour.
Sour-Milk Griddle-Cakes.—Stir into one quart of sour milk enough flour to make the batter as thick as waffles; add an even teaspoonful of salt and two well-beaten eggs. Dissolve an even teaspoonful of soda, and beat in when ready for frying. This is very good baked in waffle-irons.
Green-Corn Fritters.—One pint grated corn, one small cup
