The economical cook book

One quart of sour cream, a pint of sweet cream, six eggs beaten light, a little salt, two quarts of flour and a large teaspoon even full of soda, rolled fine and dissolved in a tablespoonful of hot water. Beat the eggs and stir in them the cream and flour alternately ; beat well ; then add the soda, stir hard, and bake in waffle-irons. * Waffles, Ho. 2. Three pints of sour cream, seven eggs beaten separately, a teaspoonful of soda and a little salt; stir flour which has been sifted into the yolks of the eggs, alternately with the cream, until all the cream is in the mixture ; add the salt, make them a little thicker than they are to be when baked, to allow for the whites, which are to be stirred in just before they are baked ; then add the soda dissolved in a spoonful of hot water. Bake in waffle-irons. Serve with cinnamon and sugar in a separate dish Waffles, No. 3. One quart of flour, a pint of sour milk, butter the size of an egg, a little salt and a teaspoonful of soda. Rub the butter into the flour with the salt in it, and mix into a batter with the milk j add the soda dissolved in a little hot water, and bake in shallow tins. * Waffles with Yeast, No. 4. One pound of flour, a quarter of a pound of butter, one quart of milk, four eggs, and a teacup of yeast; warm the milk and butter together ) add, when cool, the eggs beaten very light separately and then together, alternately with the flour ; beat it until perfectly smooth, then put in the yeast and let it rise five or six hours. Bake in waffle-irons. * Rice Waffles. Pick and wash half a teacup of rice, boil until very soft, drain off the water, mash the rice, add two tablespoonsful of butter. When cool, add three eggs beaten light, and three-quarters of a pound of flour ; mix with a pint of milk ; bake in waffle-iron. Com Bread, No. 1. One quart of buttermilk, a teacupful of flour, four eggs, a tablespoonful of butter, and a teaspoonful of soda, dissolved in a tablespoonful of hot water, and Indian meal to the consistence of sponge cake. Stir the buttermilk gradually into the flour, beating well ; melt the butter and stir it in, add a teaspoonftd of salt, beat the eggs and stir them in, then stir in the corn meal, and last the soda. Bake in square tins. Corn Bread, No. 2. One pint of Indian meal, half as much wheat flour, a tablespoonful of butter, a teaspoonful of sugar, half a teaspoonful of soda, one of cream of tartar, a pint of milk, two eggs beaten light; stir all well together as above; bake in square tins half an hour. Com Bread, No. 8. One quart of buttermilk, four heaping tablespoonsiul of wheat flour, four eggs, a tablespoonful of butter, Indian meal sufficient BREAD, CAKES, Se. 165 to make it the consistence of sponge cake, one teaspoonful of soda; stir the buttermilk gradually into the flour, beating it well, add a teaspoonful of salt, then the eggs beaten light, melt the butter and stir in; then beat in the Indian meal, and last the soda dissolved in a teaspoonful of warm water; beat up and bake in shallow pans. Corn Bread, No. 4. One pint of sour milk, one pint of corn meal, three eggs, two tablespoonsful of sugar, one of melted butter, and a teaspoon of saleratus or soda. Stir the milk gradually into the Indian meal, add the eggs beaten very light, then the sugar, stir in the melted butter, then the soda dissolved in a tablespoonful of hot water; pour in shallow pans, and bake about fifteen minutes. Mississippi Corn Bread. One pint of boiled rice mashed fine, one pint of com meal (sift the com meal), a tablespoonful of butter or lard ; mix with sour milk, add last a teaspoonful of soda dissolved in a tablespoonful of warm water; bake in a pan like pound cake in a hot oven. ^ Com Dodgers.