Miss Parloa's kitchen companion

Use half a cupful of butter, half a pint of cream, half a pint of milk, one pint of flour, half a teasjpoonful of salt, and four eggs. Beat the butter to a cream. Add the well-beaten yolks of the eggs and the salt, and beat for two minutes. Now add the flour, milk, and cream, alternating with a gill of the liquid and a gill of the flour. When all has beeii beaten together until smooth, add the whites of the eggs, beaten to a stiff froth. These waffles are delicious, but of course expensive. It is very important that the materials be combined in just the order given. * Raised Wheat Waffles. Warm a pint of milk, and add to it two table-spoonfuls of melted butter, two of sugar, a teaspoonful of salt, and half a cupful of yeast, or half a cake of compressed yeast. After sifting a pint and a half of flour, pour this mixture upon it, and beat thoroughly. Add two eggs, well beaten ; and after covering the dish closely, set in a warm place, so that its contents shall rise. The mixture should be light in four hours. Make the waffle-irons very hot, and after rubbing them slightly with fat salt pork, pour into them a thin layer of the batter. When the waffles get brown on both sides, which will be in about a minute and a half, serve them at once. Delay makes them deteriorate. * Hominy Waffles. These are made of a cupful of hot or cold boiled hominy, a cupful of milk, a cupful and a half of flour, two eggs, one heaping teaspoonful of baking-powder, one table-spoonful of melted butter, and half a teaspoonful of salt. Break up the hominy with a fork, and gradually beat the milk into it. Mix the baking-powder and flour, and sift over the hominy. Add the salt, and beat well ; then add the eggs, well beaten, and cook the mixture as other waffles are cooked. The waffle-iron should be very hot. The first lot of waffles or griddle-cakes never will be so good as those that follow, because after the iron has been used it will become smooth, and the heat will be more even. * Indian Waffles. These are delicious if served as soon as taken from the fire. They are made of a cupful of flour, a cupful of Indian white meal, two cupfuls of sour milk, half a cupful of sour cream, half a teaspoonful of salt, two table-spoonfuls of sugar, one teaspoonful of soda, one table-spoonful of cold water, and two eggs. Mix the sugar, salt, meal, and flour. Beat the eggs until they are light. Dissolve the soda in the tablespoonful of cold water, and stir it into the sour milk and cream. Pour the liquid upon the dry mixture; then add the beaten eggs, and stir well. Have the waffle-irons very hot, and after rubbing them lightly with a piece of fat salt pork, pour a thin layer of the batter into one half of the iron. Drop the other half gently upon the first one, and then turn the iron over. Cook until the waffle is brown on both sides, — say for about two minutes. * Buckwheat Cakes. The buckwheat cake is often exceedingly disappoint ing. Sometimes it is so good that one may fancy it would be impossible to tire of the dish; yet the next time it may be so poor that almost anything would seem preferable.