The Landmarks club cook book

One pint sifted flour, milk enough to make a thin batter, two eggs well beaten, a tablespoonful of melted butter, a little salt. Gradually mix the milk with the flour until there is a smooth paste, then add the salt, the butter and lastly the eggs, mixed with a cupful grated corn. Have a waffle iron hot; butter well, or grease with salt pork. Mrs. E. D. Neff. WAFFLES (SOUR MILK). One and a half cups clabber milk; add flour until a not too soft batter, stir well, add tablespoon melted butter, yolks four eggs, and whites beaten well. Just before baking add two even teaspoons baking powder well stirred in. Bake in hot irons. Mrs. Jerry Conroy. AUNT CLARISSEY'S CORN FLOPPERS. One pint sifted corn meal (scalded), half a teacup sifted flour, one egg, a piece of butter or lard the size of an egg, a little salt, about half a pint of milk and water mixed, enough to make a very thin batter. Grease the griddle well and have it very hot. Bake quickly. Rice or grits is very nice mixed in. Mrs. Stephen M. White. SOUTHERN GRIDDLE CAKES. One pint white corn meal, three-quarters of a pint of sour milk, one small teaspoon ful of soda in the milk, stirred till it foams, two eggs, salt to taste. Have the griddle hot and well greased. Mrs. J. B. Duke. RHODE ISLAND SPAT-OUTS (1776.) One pint of sweet milk, four tablespoonfuls wheat flour, two eggs well beaten, Indian meal to make a stiff batter, a little salt. Spat into round cakes half an inch thick, and fry in hot lard, like doughnuts. Split and eat warm, with butter. Mrs. George H. Wadleigh. FRITTERS. Half cup milk, two tablespoons sugar, small dessertspoon butter, one teaspoon baking powder, salt and a dash of nutmeg. Flour to make a batter as stiff as cup cake. Take a dessertspoon of the batter at a time and fry in deep, hot fat. Can be served with syrup or any nice pudding sauce. Mrs. W. H. Burnham, Orange, Cal. GRAHAM CRACKERS. Five cups graham flour, one cup butter, one cup sugar, one cup cold water, one teaspoon ful of soda. Roll as thin as possible. Bake like cookies. Miss Ellis. CHAPTER XX. BEVERAGES. COFFEE. Allow one tablespoonful of coffee to each person. The coffee when ground should be measured, put in the pot, and boiling water poured over it in the proportion of three-quarters of a pint to each tablespoonful. The instant it boils take the pot off, uncover and let it stand a minute or two; then cover, put it back in the fire and boil again. Let it stand for five minutes to settle. It is then ready to pour out. Mrs M. J. Connell. VIENNA COFFEE. Allow one heaping teaspoonful of coffee for each person and one extra. Moisten the grounds with cold water and then stir in a beaten egg. Pour on this mixture one-half of the boiling water needed and let coffee stand five minutes at boiling point. Then add rest of boiling water and let stand five minutes or more (not boiling). To one cup of cream add the beaten white of half an egg. Put in the cups when serving and pour the coffee upon it. DIRECTIONS FOR MAKING TEA. To make a perfect cup of tea, the water must be fresh and quickly boiled, and the teapot hot — an earthen one being preferable.