GEORGIA WAFFLES
Two cupfuls of flour, a pinch of salt, two cupfuls of buttermilk, one cupful of melted lard, one scant teaspoonful of soda, and one egg. Sift the flour and salt together and beat into a smooth batter with the buttermilk. Add the well-beaten egg, then the hot lard, beat thoroughly, add the dry soda, beat hard for a minute or two, and bake in hissing-hot waffle-irons.
HOMINY WAFFLES
One cupful of cold cooked hominy, one egg, well beaten, one tablespoonful of melted butter, one pinch of salt, two cupfuls of milk, and two cupfuls of flour sifted with one teaspoonful of baking powder. Mix thoroughly and bake in very hot waffle-irons, well buttered.
RAISED HOMINY WAFFLES
To one cupful of cold cooked hominy add two cupfuls of scalded milk in which one half a yeast cake has been dissolved, one tablespoonful of butter, melted, a pinch of salt, one tablespoonful of sugar, and two cupfuls of flour. Mix thoroughly and set to rise over night. In the morning add two eggs, beaten separately, folding in the stiffly beaten whites last. Bake in very hot, well-greased irons.
INDIAN WAFFLES
One cupful each of flour and corn-meal, two cupfuls of thick sour milk, one cupful of sour cream, half a teaspoonful of salt, one teaspoonful of soda, two tablespoonfuls of sugar, and two eggs, beaten separately, the stiffly beaten whites being folded in last. Bake in a very hot, well-greased waffle-iron and serve very hot.
KENTUCKY WAFFLES
Make a smooth paste of two cupfuls of sifted flour and two cupfuls of milk, add one half cupful of softened butter, not melted, then the well-beaten yolks of three eggs, then the stiffly beaten whites, and, just before baking, one heaping teaspoonful of baking powder. Beat very hard for five minutes and bake in a hissing-hot iron.