Miss Parloa's new cook book and marketing guide

Half a pint of milk, an egg, an apple, pared, quartered, and chopped very fine ; a cupful and a half of flour, onefourth of a teaspoonful of salt, a bowl of snow. Beat the egg light, and add the milk to it. Pour gradually on the flour, and beat until smooth and light. Add the apple and salt, and at the last moment the snow. Drop by spoonfuls into boiling fat, and cook until a rich brown. Waffles. One pint of sifted flour, milk enough to make a thin batter (about two-thirds of a pint), two eggs, beaten very light ; a table- spoonful of melted butter, and a little salt. Gradually mix the milk with the flour until there is a smooth paste ; then add the salt and butter, and lastly the eggs. Have waffle irons about as hot as a griddle for cakes, and butter them well, or grease with pork as you would a griddle. Pour in enough of the batter to cover an iron, and put the other side gently down upon it. Keep over the fire about half a minute ; then turn over, and let the other side remain to the fire the same time. Remove, and place the waffles where they will keep warm until enough are cooked to serve. Many people butter the waffles as they place them on the dish, and others add sugar. This is very well if known to be to the taste of the family, but it is always safe to let each suit himself at the table. "Waffles, No. 2. One pint of milk, two eggs, two table-spoonfuls of butter, one teaspoonful of cream of tartar, half a teaspoonful of soda, one scant pint and a half of flour. Mix the other dry ingredients with the flour, and rub through a sieve. Beat the eggs very light. Add the milk and the butter, which should be melted with two table-spoonfuls of boiling water. Stir into the flour. Raised Waffles. One pint of milk, one pint and a half of flour, an egg, a teaspoonful of salt, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast. Dissolve the yeast in two tablespoonfuls of cold water. Have the milk blood warm, and add to it the yeast, salt and the egg, well beaten. Stir gradually into the flour. Cover, and let it rise four hours. Cook as usual. Indian Waffles. Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one table-spoonful of butter, half a teaspoonful of baking powder, half a teaspoonful of salt. Pour the boiling milk on the meal and butter. Beat well, and set away to cool. Mix the other dry ingredients with the flour, and sift. Beat the eggs, and add them and the flour to the cold mixture. Rice Waffles. Stir two cupfuls of boiled rice into the mixture for waffles, No. 2. Hominy waffles can be made in the same way. Flannel Cakes. One cupful of Indian meal, two of flour, three of boiling milk, one-fourth of a yeast cake, or one-fourth of a cupful of liquid yeast ; one teaspoonful of salt, one table-spoonful of sugar, two of butter. Have the milk boiling, and pour it on the meal and butter. When cool, add the flour, salt, sugar and the yeast, which has been dissolved in four tablespoonfuls of cold water. Let the mixture rise over night. Fry like griddle -cakes. Graham Griddle-Cakes.