Raised Waffles

2 cups milk l/6 yeast cake

2 cups flour, bread or pastry 1/2 teaspoon salt

2 eggs, yolks and whites beaten separately

1 tablespoon butter, melted

Mix the milk, yeast, and flour at night. In the morning add the other ingredients. Use only one egg, make the batter a trifle thinner, and fry on the griddle and you have Flannel Cakes.

This recipe may be varied by using 1/2 or 1/3 fine, white cornmeal or graham flour with the white flour. If intended for tea, mix in the afternoon, using 1 to 2 yeast cakes.

Raised Muffins

I cup scalded milk

1 cup boiling water

2 tablespoons butter 1/4 cup sugar

1 teaspoon salt 1/4 yeast cake 1 egg 4 cups flour, pastry

Add butter, sugar, and salt to milk and water; when lukewarm add dissolved yeast cake, egg well beaten, and flour; beat thoroughly, cover, and let rise overnight. In the morning, fill buttered muffin rings two thirds full; let rise until rings are full, and bake 30 minutes in hot oven. For quick work use 2 yeast cakes.

Grilled Muffins

Put buttered muffin rings on a hot greased griddle. Fill one half full with raised muffin mixture, and cook slowly until well risen and browned underneath; turn muffins and rings, and brown the other side.

Cornmeal And Wheat Bread

1 1/2 cups milk, water, or a mixture of the two 1/2 cake compressed Or 1 1/4 cups milk, water, or a mixture of the two 1/4 cup liquid yeast

1 1/2 teaspoons salt 1 tablespoon sugar Butter (if used) 1 tablespoon

1 cup cornmeal

2 cups wheat flour

Pour 1 1/4 cupfuls of the water over the cornmeal, salt, sugar, and fat (if used), and heat the mixture gradually to the boiling point or nearly to it and cook 20 minutes, preferably in a double boiler. The water is sufficient only to soften the meal a little. Allow the meal to cool to about room temperature and add the flour and yeast, mixed with the rest of the water, or the 1/4 cupful of liquid yeast. Mold thoroughly and let stand until it doubles its bulk, make a loaf, place in a pan of standard size, allow to rise until it nearly fills the pan, and bake 45 or 50 minutes.

Rolled Oats Bread

2 cups rolled oats

3 cups boiling water 1/2 tablespoon salt 1/2 cup molasses

1 tablespoon shortening 1/4 yeast cake dissolved in

2 tablespoons lukewarm water 5 to 7 cups white flour

Add the boiling water to the rolled oats, salt, molasses, and shortening, and let stand until lukewarm. Add the dissolved yeast and flour. Mix thoroughly, and let rise until the dough doubles its bulk. Again stir; put into greased pan, and let rise until loaf doubles its bulk. Bake about 50 minutes, in a moderate oven.

Potato Bread

1 tablespoon shortening

1 1/2 tablespoons sugar 1/2 tablespoon salt 1/2 cup scalded milk

1 cup mashed potato 1/4 yeast cake dissolved in

2 tablespoons lukewarm water 2 cups white flour

To the shortening, sugar, salt, and potato add the milk. When lukewarm add the dissolved yeast. Gradually knead in all the flour, though the dough will be very stiff. Let rise until it doubles its bulk. Again knead and put into greased pan. Let rise until loaf doubles its bulk. Bake about 50 minutes in a moderate oven.