The new home cook book

WAFFLES. Yolks of three eggs, one quart milk, half cup melted butter, one heaping teaspoon baking powder. Afterwards add the whites of the eggs and flour enough to make a thin batter. WAFFLES. M. One pint sour milk, three tablespoons melted butter three eggs, beaten separately, one teaspoon soda, a little salt, flour enough to make a thick batter. RICE CROQUETTES. C. T. C, Evanston, 111' Boil one cup of rice in one quart of milk or water, till tender'; while warm add a piece of butter the size of an egg, two eggs ; make into rolls, dip them in cracker crumbs and fry them in lard or butter. RICE CROQUETTES. Mrs. N. C. Gridley, Evanston. To about one quart of boiled rice, add the yolks of three eggs and a little salt; make it up into balls, roll them in flour and fry them in hot lard, as you would doughnuts. EICE CROQUETTES. One teacup rice, one pint milk, one pint water, a little salt; butter a tin, put in the mixture and swell on the stove, where it will not quite simmer. When dry, add two eggs, beaten light, with two tablespoons of sugar and one of butter. Have ready cracker crumbs spread on a board thickly. Make a roll of the rice in the crumbs ; drop in hot lard and brown. RICE CROQUETTES. Mrs. Anna Marble. Rice boiled in milk and flavored with lemon or orange flower water ; add sugar and eggs ; when cold, cut in small pieces; roll them in flour dipped in egg, then roll again in bread crumbs, fry in hot fat, as you would doughnuts. CORN MEAL PONES. Mrs. A. M. Gibbs. Scald a quart of milk; stir into one pint of meal six eggs beaten separately, a little salt, one tablespoon flour, two teaspoons baking powder; bake in white cups or small bowls and send to the table in the cups, so they may be hot to be turned out on to the plate and eaten with butter or syrup. For tea or breakfast. GOOD BREAKFAST CAKES. Mrs. J. H. Brown. Three eggs well beaten, two and a half teacups of flour, one pint of sweet milk, a little salt ; make a batter of these, put in cups or rings and bake in a quick oven. BANNOCKS. M. One pint corn meal, pour on it boiling water to thoroughly wet it; let it stand a few minutes ; add salt and one egg and a little sweet cream, or a tablespoon melted butter. Make into balls and fry in hot lard. INDIAN BANNOCKS. R. A. Sibley. One quart Indian meal, with a little salt, wet it quite soft with boiling water or milk — must be boiling; wet your hands ; pat them out in small flat cakes ; fry in hot lard, not enough to cover them. Cook one side first then turn. Cheap and good for breakfast. STELLA'S CORN CAKE. Mrs. F. M. Cragin. No. I. — One pint milk, one pint meal, two eggs, a piece of butter size of an egg, one and a half teaspoons cream tartar, three-fourths teaspoon soda, one-half teaspoon salt, a little sugar. No. 2. — One pint sour milk, two eggs, one pint meal, one tablespoon melted butter, one teaspoon saleratus. No. 3. — One pint sour milk, one-half pint water, one quart meal, three tablespoons melted lard, one teaspoon saleratus, one teaspoon salt. GREEN CORN CAKES. Mrs. A. M.