BREAD -BISCUITS, ROLLS, MUFFINS, ETC. 261
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.
RTJB through a sieve one pint of boiled rice, add it to a tablespoon- ful 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 thor- oughly; 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.
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 lit- tle 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.
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 tea- spoonful 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.
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