The Pattern cook-book

enough flour to make a batter. Bake twenty minutes in well-oiled muffin-rings. CORN AND RYE MUFFINS. These are made the same as Corn Muffins, No. 2, adding, instead of ihe flour and meal in the morning, One cupful of corn meal. One cupful of rye flour. One cupful of wheat flour. RICE MUFFINS. One pint of flour. One table-spoonful of sugar. One table-spoonful of butter. One cupful of cold cooked rice. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. One-half pint of milk. Mix the flour, sugar, baking powder and salt in a sieve, and rub them all through. Rub the butter into the flour thoroughly, and beat the eggs light. Add the milk to the dry mixture, and when smooth stir in the rice. Beat again thoroughly, add the eggs, and bake quickly for thirty-five minutes, either in gem-pans or muffin-rings. WAFFLES. A waffle-iron is made of two iron griddles fitted and fastened together at one side with a hinge. Each griddle is divided into compartments, which are usually grooved into diamonds, hearts, rounds, etc. (See " Kitchen Utensils," page 3f.) If the waffle-iron has not been used for some time, wash it thoroughly with soap and water, wipe it dry, and rub well with dry salt. The iron should be placed over the fire, heated on each side, and greased carefully, as it is very hard to clean if the cakes stick to it. Put a piece of salt pork on a fork, or a small piece of butter in a clean rag, and rub this all over both griddles ; the heat will melt the butter and let just enough of it through the cloth, so that this method is much better than applying the butter with a knife. Close the griddles and turn them that the fat may be distributed equally. Have the waffle batter in a pitcher so that the filling may be done quickly, and fill each compartment two-thirds full. Cover with the other griddle, cook one minute, turn the iron, and cook a little longer on that side. It takes but a little over two minutes to cook waffles. When done, carefully remove them from the irons, place them on a hot dish, and serve at once. Any kind of griddle-cake batter, with the addition of the extra oiling to make the cakes crisp, may be cooked in a waffle-iron, if one does not regard the extra labor it involves. WHEAT WAFFLES. Four eggs. One quart of milk. One large table-spoonful of butter. Three tea-spoonfuls of baking powder. One tea-spoonful of salt. Flour to thicken. Beat the whites and yolks of the eggs separately, melt the butter, stir it into the yolks, and add the salt, the milk and the whites of the eggs, stirring well. Beat in quickly the flour, a little of which should be mixed with the baking powder. The batter should be just thin enough to pour. Bake in a waffle-iron, as previously directed. This is a large recipe. PLAIN RAISED WAFFLES. One quart of flour. One tea-spoonful of salt. Three eggs. Two table-spoonfuls of butter. One-half cupful of yeast, or one-half a cake of compressed yeast. One and a-half pint of milk.