Mix the batter quickly and thoroughly.

Bake on a hot, well-greased waffle iron and serve at once.
The waffles may be buttered as soon as baked and sugar sifted over, or a saucer containing a mixture of cinnamon and sugar, or a small jug of maple syrup may be served with them.

Twelve waffles were made from this recipe.
RECIPE FOR MAKING "BAKING POWDER" Sift together three times (through a fine sieve) 8 tablespoonfuls of cream of tartar, 4 tablespoonfuls of baking soda (salaratus), 4 tablespoonfuls of flour.

Cornstarch may be substituted for flour.

This latter ingredient is used to keep the cream of tartar and soda separate and dry, as soda is made from salt and will absorb moisture.
This recipe for making a pure baking powder was given Mary by Fran Schmidt, who had used it for years with good results.
FRITTERS, CROQUETTES, DUMPLINGS AND CRULLERS When cooking any article to be immersed in fat use about this proportion: 2 pounds of sweet lard to 1 of suet, which had been previously tried out.