e center of which print a much praised recipe for waffles, reading as
follows: Six cups flour; three teaspoonfuls baking powder; four cups
milk; three tablespoonfuls butter; one and one-half teaspoonfuls salt;
nine eggs beaten separately. Mix flour, baking powder and salt, yolks
with milk, then melted butter, flour and last the beaten whites.

In the upper left hand corner of the card have a small pen and ink
sketch of some cooking utensil and in the right hand corner a number. In
the center a ribbon for fastening. The utensils are as follows: 1.
Waffle irons. 2. Mixing bowl. 3. Milk bottle. 4. Salt box. 5. Eggs. 6.
Egg beater. 7. Butter. 8. Flour sieve.

It is possible to introduce as many different cooking utensils as there
are guests.

After half an hour's visit let the guests all repair to the kitchen
where the numbered articles are to be found. No. 1, to whom is
apportioned the two waffle irons, lights the gas under them, greases the
irons when hot with a square of salt pork on the end of a fork
and--later--cooks the first waffle, but that comes later on. Each
secures his special utensil.

The Master of Ceremonies takes charge and calls off the various
ingredients in proper order. Number 2 warms the mixing bowl slightly,
Number 3 unstoppers the milk and measures it, Number 4 measures the
salt, Number 5 breaks the eggs and beats the yolks, Number 6 beats the
whites, Number 7 melts the butter, Number 8 measures the flour, Number 9
produces and measures the baking powder, etc.

Finally, when all is ready and the Master of Ceremonies has
superintended the proper mixing, the rest adjourn to the dining room,
leaving numbers one and two to bake the first waffles.

The Master of Ceremonies sits at the head and the numbers run
consecutively from his right. The swinging doors through the butler's
pantry are propped open so as not to isolate the cooks and the supper
begins.

At one end of the table have a medium sized veal loaf, at the other a
mould of tongue jellied with hard boiled eggs. Chocolate is poured at
one side of the table, coffee at the other. Marmalade, pickles and
graham bread cut thin and made into sandwiches are placed in small
dishes. Two large bowls of whipped cream with small bowls of powdered
sugar, two pitchers of maple syrup boiled down and beaten until thick as
batter, are for service with the waffles.

By the time the meats are served, the first sets of waffles are ready
and the cooks pass th