RICE MUFFINS Mash two cupfuls of boiled rice through a sieve. Beat the
yolks of three eggs very light, and add ; then three cupfuls of milk and one tablespoon-
ful of butter, then sift in one cupful of flour to which one -half a teaspoonful of Royal
baking powder and one teaspoonful of salt have been added. Last of all, fold in the
whites of the eggs beaten to a stiff froth and bake in muffin rings or gem pans, in a
quick oven for about fifteen minutes. By cooking this batter in well-greased waffle-irons
you have rice waffles.

SALLY LUNN Scald one pint of milk and melt in it three tablespoonfuls of
butter, one teaspoonful of salt, and one tablespoonful of sugar. Pour it slowly into three
cupfuls of sifted flour and beat hard until smooth and light, from seven to ten minutes.
Then stir in one-half cake of yeast dissolved in a little warm water ; cover the bowl and
set in a warm place for the batter to rise. The next morning add three eggs well
beaten, and pour the batter into a buttered tin to rise for twenty minutes. Then bake in
a quick oven and serve very hot.

SWEET POTATO WAFFLES Mash two cupfuls of boiled sweet potatoes
through a sieve, and add two well-beaten eggs, first the yolks and then the whites ; add
half a cupful of sugar and beat again, one cupful of melted butter and then one pint of
milk. Now add about four tablespoonfuls of flour, enough to make a thin batter. Pour
into greased waffle-irons and cook over a quick fire.

HOMINY BREAD Boil until soft one pint of fine hominy. When cool add
one tablespoonful of butter, three tablespoonfuls of corn meal (scalded), three eggs well
beaten, a teaspoonful of salt and one pint of milk. Melt a teaspoonful of butter in
a baking-pan, pour in the batter and bake in a quick oven for about ten minutes.