Three pints of sifted flour; one cup of lard; one teaspoonful of salt. Rub the lard and flour well together, and make into a very stiff dough with about a cup of milk or water: a little more may be necessary. Beat the dough with a rolling-pin for half an hour, or run through the little machine that comes for the purpose. Make into small biscuit, prick several times, and bake till brown.
WAFERS.
One pint of sifted flour; a piece of butter the size of a walnut; half a teaspoonful of salt.
Rub butter and flour together, and make into dough with half a cup of warm milk. Beat half an hour with the rolling-pin. Then take a bit of it no larger than a nut, and roll to the size of a saucer. They can not be too thin. Flour the pans lightly, and bake in a quick oven from five to ten minutes.
WAFFLES.
One pint of flour; one teaspoonful of baking powder; half a teaspoonful of salt; three eggs; butter the size of an egg; and one and a quarter cups of milk.
Sift salt and baking powder with the flour; rub in the butter. Mix and add the beaten yolks and milk, and last stir in the whites which have been beaten to a stiff froth. Bake at once in well-greased waffle-irons. By using two cups of milk, the mixture is right for pancakes. If sour milk is used, substitute soda for the baking powder. Sour cream makes delicious waffles.
RICE OR HOMINY WAFFLES.
One pint of warm boiled rice or hominy; one cup of sweet or sour milk; butter the size of a walnut; three eggs; one teaspoonful of salt and one of soda sifted with one pint of flour.
Stir rice and milk together; add the beaten yolks; then the flour, and last the whites beaten stiff. By adding a small cup more of milk, rice pancakes can be made. Boiled oatmeal or wheaten grits may be substituted for the rice.