The national course in home economics

Freshly fallen snow can be used instead of eggs in making batter foi pancakes. Care must be had that the snow is as pure as possible. The batter should be made rather thick, and the snow mixed with each pancake, just before it is put into the pan. Two tablespoonfuls of snow will be equal to one egg. Graham gems can also be made by substituting snow for eggs, but putting three parts of snow to two of graham. Put into a hot oven and bake quickly. V. A. W. WAFFLES. To a pint of milk put two eggs, two ounces of butter, one-half of a gill of yeast, a little salt, and flour enough to make a batter. The milk and butter are to be warmed together. Beat the eggs and mix with the flour. Add the salt and yeast. The iron must be heated on hot coals and buttered and one side filled with batter, then shut up and laid in the fire. After a few minutes turn it upon the other side. Sophia Montrose. HOMINY WAFFLES. One teacupful of cooked hominy, one egg, one tablespoonful of butter, a little salt, one pint of milk, one pint of flour, one heaping teaspoonful of baking-powder; beat the egg light, add butter, salt and hominy then add the egg, iDeat in the milk and sift in slowly the baking-powder and flour; beat all together and bake in a waflle-iron. Minnie North. JOLLY BOYS. Mix together thoroughly while dry one and one-half pints of ryemeal, one-half of a pint of flour, one-half of a teacupful of corn-meal, two pinches of cinnamon, a little salt and two teaspoonfuls of baking-powder. Add one egg, well beaten; two tablespoonfuls each of molasses and sugar, and cold water enough to make a thick batter. Fry in hot lard a heaping tablespoonful at a time and cook until well browned. Anna Bigsby. WILHELM WAFFLES. Mix one quart of flour with three tablespoonfuls of sugar, two large teaspoonfuls of baking-powder and one-half of a teaspoonful of salt; work in two tablespoonfuls of lard or butter and add four beaten eggs with one pint of milk and the grated rind of a lemon. Beat into a smooth, stiff batter and bake in hot, well-greased waflle-iron. Sprinkle with sugar before serving. Hilda SOFT WAFFLES. Sift together one quart of flour, two teaspoonfuls of baking-powder, one teaspoonf ul of sugar and one-half of a teaspoonf ul of salt ; rub in butter and add two beaten eggs with one and one-half pints of milk. Mix the whole into a smooth batter and pour into hot and well-greased waffleirons. Sprinkle with sifted sugar and serve hot. Mrs. A. M. White. RICE WAFFLES. One teacupful of flour sifted with a teaspoonful of baking-powder, one coffee-cupful of cold boiled rice, one tablespoonful of melted butter, one-half of a teaspoonful of salt and three beaten eggs. Mash the rice fine, add the butter, then two teacupfuls of milk with the flour and finish with the eggs. Beat all together. Have the waffle-irons hot and well greased with butter. Fill three-quarters full and let the first side be well browned before turning. Minerva Rorer. SCONES.