VARIATION I. — 1 yeast cake, 1 teaspoon lard or butter melt- ed, 2 cups milk scalded and cooled, 2 eggs, 2% cups sifted flour, 1 teaspoon sugar, 1 teaspoon salt. ✪ Raised Pancakes Dissolve yeast and sugar in lukewarm liquid; add lard or butter, flour, salt and eggs, well beaten. Beat thoroughly until batter is smooth. Cover and set aside in a warm place free from draught for about t hr. When light stir well; have waffle irons hot and well greased; fill the cool side; brown on 1 side, turn the irons and brown on the other. If batter is too thick the waffles will be tough. If set oyer night for breakfast, use l4 cake yeast and an extra l4 teaspoon salt. Cover and kefrp in a cool place. — Mrs. J. C. Appleton, Bartlett, 111. VARIATION II (Southern Style).— Boil very soft ^ 'cup of rice, add 1 tgg, 1 tablespoon melted butter, 1 heaping teaspoon baking powder, mix with aweet milk and flour to make a thin bat- ter. Pour the mixture into the waffle irons, and bake till crisr and brown. — Eloise Jennings, Winnetka, 111. COOK COUNTY COOK BOOK 119 GERMAN WAFFLES.— Beat J^ lb. butter and H cup of su- gar to a stiff cream; add alternately 1 egg, and some flour until 4 eggs✪ German Waffles are used. The dough must be like that of pancakes. Bake on a hot, well-buttered waffle iron. Sprinkle sugar and cinnamon on the top of each waffle. — Mrs. Schmalzried, Maywood, 111. VARIATION I.— Stir J4 cup of butter to a cream, add a table- spoon sugar, then add slowly 1 yolk of an egg and a little flour, beating well. Continue until 6 yolks and 4 oz. of flour have been used. Then add % pt. of whipped cream, and 5 whites beaten light. Flavor with lemon, or nutmeg, if liked.✪ Variation I (Waffles) Heat waffle iron and pour a tablespoon in each compartment. — Mrs. W. E. Schmidt, Glencoe, 111. HOMINY WAFFLES.— Beat an egg light, add 1 tablespoon of butter ,a little salt and 1 cup of hominy, beat in 1 pt. of milk and sift slowly 1 teaspoon of baking powder in 1 pt. of flour✪ Hominy Waffles. Beat all together and bake in waffle irons. — Mrs. C. J. Jeffries, Winnetka, 111. NUT WAFFLES.— 1 egg, 1 cup sugar, 1 cup flour, % cup but- ter, 1 cup nuts, walnuts preferred, 1 teaspoon baking powder; melt the butter and cream, and the sugar with it, add the beaten egg; mix with baking powder and flour and sift. Lastly mix in chopped nuts. Drop a very small quantity on pan and bake in a moderate oven. — Mrs. James Ellis, Palatine, 111. VARIATION I. — 1 cup boiled rice, 1 pt. milk, 2 eggs, 1 scant tablespoon cottolene, }4 teaspoon of soda or 1 teaspoon cream tar- tar. Flour for a thin batter, bake in waffle irons. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SOFT WAFFLES.— Sift together 1 qt. of flour, 2 teaspoons of baking powder, 1 of sugar and J^ of salt; rub in butter and add 2 beaten eggs with Ij/^ pts. of milk. Mix the whole into a smooth batter and pour into hot and well-greased waffle irons. Sprinkle with sifted sugar and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SWEET POTATO WAFFLES.— Mash 2 cups of boiled sweet potatoes through a sieve, and add 2 well-beaten eggs, first the yolks and then the whites; add ^2 a cup of sugar and beat again, 1 cup butter✪ Nut Waffles melted, and 1 pt. of milk. Add about 4 'table- 120 BREAD spoons of flour, enough to make a thin batter. Pour into greased waffle tins and cook over a quick fire. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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VARIATION I. — 1 yeast cake, 1 teaspoon lard or butter melt- ed, 2 cups milk scalded and cooled, 2 eggs, 2% cups sifted flour, 1 teaspoon sugar, 1 teaspoon salt. Dissolve yeast and sugar in lukewarm liquid; add lard or butter, flour, salt and eggs, well beaten. Beat thoroughly until batter is smooth. Cover and set aside in a warm place free from draught for about t hr. When light stir well; have waffle irons hot and well greased; fill the cool side; brown on 1 side, turn the irons and brown on the other. If batter is too thick the waffles will be tough. If set oyer night for breakfast, use l4 cake yeast and an extra l4 teaspoon salt. Cover and kefrp in a cool place. — Mrs. J. C. Appleton, Bartlett, 111. VARIATION II (Southern Style).— Boil very soft ^ 'cup of rice, add 1 tgg, 1 tablespoon melted butter, 1 heaping teaspoon baking powder, mix with aweet milk and flour to make a thin bat- ter. Pour the mixture into the waffle irons, and bake till crisr and brown. — Eloise Jennings, Winnetka, 111. COOK COUNTY COOK BOOK 119 GERMAN WAFFLES.— Beat J^ lb. butter and H cup of su- gar to a stiff cream; add alternately 1 egg, and some flour until 4 eggs are used. The dough must be like that of pancakes. Bake on a hot, well-buttered waffle iron. Sprinkle sugar and cinnamon on the top of each waffle. — Mrs. Schmalzried, Maywood, 111. VARIATION I.— Stir J4 cup of butter to a cream, add a table- spoon sugar, then add slowly 1 yolk of an egg and a little flour, beating well. Continue until 6 yolks and 4 oz. of flour have been used. Then add % pt. of whipped cream, and 5 whites beaten light. Flavor with lemon, or nutmeg, if liked. Heat waffle iron and pour a tablespoon in each compartment. — Mrs. W. E. Schmidt, Glencoe, 111. HOMINY WAFFLES.— Beat an egg light, add 1 tablespoon of butter ,a little salt and 1 cup of hominy, beat in 1 pt. of milk and sift slowly 1 teaspoon of baking powder in 1 pt. of flour. Beat all together and bake in waffle irons. — Mrs. C. J. Jeffries, Winnetka, 111. NUT WAFFLES.— 1 egg, 1 cup sugar, 1 cup flour, % cup but- ter, 1 cup nuts, walnuts preferred, 1 teaspoon baking powder; melt the butter and cream, and the sugar with it, add the beaten egg; mix with baking powder and flour and sift. Lastly mix in chopped nuts. Drop a very small quantity on pan and bake in a moderate oven. — Mrs. James Ellis, Palatine, 111. VARIATION I. — 1 cup boiled rice, 1 pt. milk, 2 eggs, 1 scant tablespoon cottolene, }4 teaspoon of soda or 1 teaspoon cream tar- tar. Flour for a thin batter, bake in waffle irons. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. SOFT WAFFLES.— Sift together 1 qt. of flour, 2 teaspoons of baking powder, 1 of sugar and J^ of salt; rub in butter and add 2 beaten eggs with Ij/^ pts. of milk. Mix the whole into a smooth batter and pour into hot and well-greased waffle irons. Sprinkle with sifted sugar and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. SWEET POTATO WAFFLES.— Mash 2 cups of boiled sweet potatoes through a sieve, and add 2 well-beaten eggs, first the yolks and then the whites; add ^2 a cup of sugar and beat again, 1 cup butter melted, and 1 pt. of milk. Add about 4 'table- 120 BREAD spoons of flour, enough to make a thin batter. Pour into greased waffle tins and cook over a quick fire. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

The Cook County cook book