melted butter.
1 light teaspoonful salt.
Three eggs, beaten separately, the whites added last. To have good waffles, the batter must be made thin. Add another egg and a teacup of boiled rice to the above ingredients, if you wish to make rice waffles.—Mrs. S. T.
Waffles.
1 quart of flour.
1 quart of sour cream (or buttermilk, if you have no cream).
6 eggs.
1½ teaspoonful of soda.
Half a tablespoonful of melted lard, poured in after the batter is mixed.
This may be baked as flannel cakes or muffins.—Mrs. H. D.
Another Recipe for Waffles.
1 quart of flour.
6 eggs beaten very light,
1½ pint of new milk.
2 teaspoonfuls of salt.
3 tablespoonfuls of yeast.
Set it to rise at night, and stir with a spoon, in the morning, just before baking. When you want them for tea, make them up in the morning, in winter, or directly after dinner, in summer.—Mrs. Dr. J.
Soda Waffles.
1 pint of flour.
1 pint of milk.
1 teaspoonful of soda, dissolved in the milk.
2 teaspoonfuls of cream of tartar, mixed in the flour.
2 eggs.
1 tablespoonful of butter.
Beat up and bake quickly.
Another Recipe for Waffles.
1 quart of flour, with a kitchen-spoonful of corn meal added.
3 eggs beaten separately.
1 quart of milk.
1 teacup of water.
1 teaspoonful of salt.
Lump of butter large as a walnut, melted and poured in.
Bake in hot irons.
One secret of having good waffles is to have the batter thin.—Miss R. S.
Superior Rice Waffles.
1 quart flour.
3 eggs.
1 cup boiled rice, beaten into the flour.
1 light teaspoonful soda.
Make into a batter with buttermilk. Bake quickly in waffle irons. Batter made as above and baked on a griddle makes excellent breakfast cakes.—Mrs. D. B. K.
Rice Waffles.
1 pint of flour.
1 pint of new milk.
The yolks of three eggs.
Lump of butter the size of an egg.
Half teacup of boiled rice.
A pinch of salt and a pinch of soda, sprinkled in the flour and sifted with it.
Beat well.—Mrs. F.
Another Recipe for the Same.
Two gills of rice, mixed with three ounces of butter, three eggs, three gills of flour, a little salt, and cream enough to make the batter. Beat till very light.—Mrs. Dr. S.
Mush Waffles.
With one pint of milk, make corn mush. When cool, add a tablespoonful of butter, a little salt, and thicken with flour to a stiff batter. Bake quickly in irons.—Mrs. C. L. T.
Breakfast Cakes.
In the morning take the dough of a pint of flour. Beat two eggs light and mix them with a half pint of milk, then add these ingredients to the dough, let it stand an hour to rise, and then bake as buckwheat cakes.—Mrs. Dr. J.
Madison Cakes.
Two pounds of flour, two eggs, two ounces of lard, three tablespoonfuls of yeast. Make up with new milk, the consistency of roll dough, at night. Flour the biscuit board and roll out the dough in the morning about three quarters of an inch thick, cutting the cakes with a dredging-box top. Let them rise, covered with a cloth, till fifteen minutes before breakfast.—Mrs. L.
Orange Cakes.
1 quart of flour.
1 teacup of butter.
4 eggs.
1 tablespoonful of yeast.
Make into a stiff batter with milk, the over-night. Next morning, add a teacup of Indian meal. Beat well and put in cups to rise before baking.—Mrs. A. C.
Velvet Cakes.
1 quart of flour.
1 quart of milk.
1 tablespoonful of yeast.
1 tablespoonful of melted butter.
3 eggs.
Bake in muffin rings.—Mrs. A. C.
Flannel Cakes.
1 quart of flour.
1 pint of meal.
1 teacup of milk.
1 teacup of yeast.
3 eggs.
2 teaspoonfuls of salt.
Beat well together and let it rise till usual time in a warm place. Excellent.—Mrs. W. B.
Another Recipe for Flannel Cakes.
1 quart of flour.
2 eggs.
1½ pint boiled milk (used cold).
2 teaspoonfuls of salt.
3 tablespoonfuls of yeast
(added after the other ingredients have been mixed).
Beat light, and set to rise till morning.
Bake on a griddle.—Mrs. Dr. J.
Another Recipe for the Same.
4 eggs.
1 quart of milk.
Half teacup of butter or lard.
2 tablespoonfuls of yeast.
1 teaspoonful of salt.
Flour to make the batter like pound cake.—Mrs. S.
Buckwheat Cakes.
1 quart buckwheat flour.
1 pint sifted corn meal.
Half teacup of yeast.
1 teaspoonful of salt.
Enough water to make a stiff batter.
After rising, stir in a half teacup of butter or lard. Let it rise a second time, grease the griddle, dip the spoon in lightly, and cook quickly.—Mrs. P. W.
Another Recipe for Buckwheat Cakes.
1 pint of buckwheat flour.
1 tablespoonful of meal.
1 tablespoonful of yeast.
1 teaspoonful of salt.
Make up with water the over-night, and beat till it bubbles. In the morning beat again, and just before baking stir in a pinch of soda dissolved in milk or water.—Mrs. Col. W.
Buckwheat Cakes.
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