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.

BREAKFAST PUFFS OR POP-OVERS.

One pint of flour, one pint of milk, and one egg. Stir the milk into the
flour; beat the egg very light, and add it, stirring it well in. Meantime
have a set of gem-pans well buttered, heating in the oven. Put in the
dough (the material is enough for a dozen puffs), and bake for half an
hour in a _very hot oven_. This is one of the simplest but most delicate
breakfast cakes made. Ignorant cooks generally spoil several batches by
persisting in putting in baking powder or soda, as they can not believe
that the puffs will rise without.

SHORT-CAKE.

One quart of flour; one teaspoonful of salt and two of baking powder
sifted with the flo