Mix the dry ingredients, add the milk and egg yolks, then the melted fat, and lastly fold in the beaten whites of eggs. Have the waffle iron hot enough to brown the waffle quickly and well greased unless it is the electrically heated aluminum kind. In that case, add an extra tablespoon of melted shortening to the batter. Desserts Chocolate Souffle ½ cup sugar. ½ cup fine dry bread crumbs. 1 tablespoon flour. 1 tablespoon butter. 1½ squares unsweetened chocolate. ½ teaspoon salt. ¾ cup milk. 4 eggs. ½ teaspoon vanilla. Mix the flour and butter, add the milk, and stir over heat until thickened. Melt the chocolate over steam, and add to the cream sauce, with the salt, bread crumbs, sugar, vanilla, and well beaten egg yolks. Beat well. Fold in the well beaten whites of the eggs. Pour into a greased 1½ quart pudding dish and bake in a slow oven (325°F.) for 1 hour, or until well set in the middle. Serve hot with the hard sauce (page 9). Hard Sauce ¼ cup butter. ¾ cup powdered sugar. ½ teaspoon vanilla. ⅛ teaspoon grated nutmeg. Cream together the butter and sugar, add the vanilla and nutmeg. The secret of creamy hard sauce lies in long beating. Chill before serving. Rocks 1½ cups light brown sugar. 1 cup butter. 3 eggs, well beaten. ½ teaspoon soda in a little hot water. 1 teaspoon cinnamon. 3 cups raisins, chopped. 1 cup English walnut meats, chopped. 2¾ cups flour. ½ teaspoon salt. Cream the butter and sugar and add the eggs. Sift the dry ingredients, reserving some flour to roll the raisins and nuts. Mix all together. Place by teaspoonfuls on a greased pan and bake in a hot oven (375°F.). Baked Caramel Custard 1 quart milk. 5 eggs. ½ cup sugar. ½ teaspoon vanilla. ¼ cup caramel sirup. ¼ teaspoon salt. Butter. Heat the milk slightly with the sugar, salt, and caramel sirup. Be sure the caramel sirup is entirely dissolved before this mixture is poured into the lightly beaten eggs. Add the vanilla. Pour the mixture into custard cups, and add a small piece of butter to each. Bake in a pan surrounded by water in a slow oven (325°F.). Test by placing the point of a knife in the center of the custard and if it comes out clean remove the cups of custard at once from the hot water. The custards may be served either hot or cold with caramel sirup if more caramel flavor is desired. Sugar can be caramelized easily by placing it in a heavy skillet over slow even heat, and stirring it constantly until it melts and becomes a heavy brown sirup. As soon as it reaches this stage take it from the fire at once, and use it for flavoring and sweetening the custard. Apple Dumplings Roll the pastry in a thin sheet and cut it in rounds. Place a whole, cored apple in center of each round of pastry.