Mix a quart of wheat flour smoothly with a pint and a half of lukewarm milk, half a tea-cup of yeast, a couple of beaten eggs, a heaping tea-spoonsful of salt, and a couple of table-spoonsful of lukewarm melted butter. Set the batter in a warm place to rise. When light, butter your muffin cups, turn in the mixture, and bake the muffins till a light brown.
Stir into a quart of flour sufficient lukewarm milk to make a thick batter. The milk should be stirred in gradually, so as to have it free from lumps. Put in a table-spoonful of melted butter, a couple of beaten eggs, a tea-spoonsful of salt, and half a tea-cup of yeast. When risen, fill your waffle-irons with the batter, bake them on a hot bed of coals. When they have been on the fire between two and three minutes, turn the waffle-irons over—when brown on both sides, they are sufficiently baked. The waffle-irons should be well greased with lard, and very hot, before each one is put in. The waffles should be buttered as soon as cooked. Serve them up with powdered white sugar and cinnamon.
Mix flour and cold milk together, to make a thick batter. To a quart of the flour put six beaten eggs, a table-spoonful of melted butter, and a tea-spoonful of salt. Some cooks add a quarter of a pound of sugar, and half a nutmeg. Bake them immediately.
Take a tea-cup and a half of boiled rice—warm it with a pint of milk, mix it smooth, then take it from the fire, stir in a pint of cold milk, and a tea-spoonful of salt. Beat four eggs, and stir them in, together with sufficient flour to make a thick batter.
Melt a quarter of a pound of butter, and mix it with a pound of rice flour, a tea-spoonful of salt, and a wine glass of wine. Beat four eggs, and stir in, together with just cold milk enough to enable you to roll them out easily. They should be rolled out as thin as possible, cut with a wine glass into cakes, and baked in a moderate oven, on buttered flat tins.