The new Annie Dennis cook book

Beat two eggs two minutes; add one teacupful of hominy, half teacupful of flour; then one teacupful of buttermilk, another half teacupful of flour, two-thirds level teaspoonful of salt, same of soda, sifted into the batter ; beat thoroughly and stir in last, one tablespoonful of melted lard or butter. Martha Washington Waffles This is a recipe from Mrs. Washington's kitchen. Beat six eggs very light, sift in a quart of flour, add a teaspoonful of salt, a pint and a half of new milk, and three tablespoonfuls of yeast. Beat well; set to rise over night, stir with a large spoon in the morning and bake in well greased waffle irons. Old Fashioned Waffles Mix one quart of sweet milk with two and a half teacupfuls of flour and one of meal ; add a tablespoonful of salt and a tablespoonful of melted butter or lard. Add last, three eggs, well beaten. Bake at once in well-greased irons. Waffles Light as Air To one quart of flour add one pint of warm (not hot) cornmeal mush, salt to taste, seven eggs beaten light, separately, one teacupful of sweet cream and fresh milk sufficient to make a thin batter. Stir the cream and beaten egg yolks into the mush; then add the flour and fresh milk, stirring well and mixing perfectly smooth. The egg-white, beaten to a stiff froth, should be added just before cooking. The batter should be as thin as buttermilk, and the waffle irons well heated and thoroughly greased. No waffles could be nicer than these; if made exactly according to directions. Raw meal will not do ; it must be made into mush, the eggs must be beaten light and the batter must be thin. TOAST Dry Toast Cut light bread in thin slices, place in the oven; brown a light brown on both sides, then butter and return to the oven for a few minutes to melt the butter. Serve on plate covered with napkin. Bars of Toast Remove crust from bread, cut in thin slices, then into strips half an inch wide. Set in oven to brown (a pale brown) . Butter or not, as you like. Croutons, No. 1 Cut slices of bread half an inch thick from a stale loaf, and stamp them out in small rounds; soak these in beaten egg and cover entirely with a savory mixture composed of finely minced parsley, onions, salt, cayenne and grated cheese ; then fry in boiling lard until colored a golden brown, and nice and crisp. Lay the croutons on a blotting paper for a minute, to thoroughly drain off all the fat, previous to putting them into the soup. Croutons, No. 2 Cut stale bread in fourth-inch slices, brush with melted butter, cut in squares, toast in the oven, and sprinkle slightly with salt. Croutons, No. 3 Cut stale bread in cubes and fry in plenty of butter, in a deep kettle, heating it so that a cube of bread will brown in it in forty seconds. When brown, drain the frying basket a moment, dip out the croutons onto crumbled paper, to drain further, and sprinkle them slightly with salt. Cheese and Egg Toast Put one cupful of cheese crumbs in half pint of sweet milk and boil until melted; add two eggs well beaten, with butter, pepper and salt to taste. Stir rapidly a few minutes ; take from the fire ; have ready the bread toasted, and the slices cut in quarters. Pour the cheese on and serve at once. Cheese Toast