Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

These waffles are fried in hot lard like the Roman cases (see Nos. 106 and 107). The iron used is formed in a coil. It is heated in the grease, then dipped in the batter almost to the edge, and back again in the hot grease. When done, the waffle is removed from the iron by a slight knock, and served with sugar or cinnamon. It is also served as a sweet entree or dessert, with a compote of prunes or other fruit, or with a rich vanilla cream sauce. Take one pound and eight ounces of flour, six ounces of sugar, one pint of milk and ten wellbeaten eggs. Mix flour, sugar and milk smooth, then add the eggs and mix again, and use as directed. 1071A.— ROSETTE WAFFLES. ROSETTE WAFFLES. The Bessettes are similar to Spring Waffles. The irons are patented and sold in all department stores, two different shapes, with handle, for fifty cents. The irons are smaller than the spring waffle irons. The recipe for the batter is: Two eggs, one teaspoonful of sugar, a little salt, one cup of milk, one cup of flour (a little more if necessary). Beat eggs slightly with sugar and salt, add the milk and flour and beat until smooth. If wanted for oysters, etc., leave the sugar out of the batter. The Eosette Wafers make a very nice dessert to be served with strawberries or sliced peaches and whipped cream; also with preserved fruits or jams. They are very nice if served with whipped cream sprinkled thickly with chopped nuts or browned almonds, etc.; or they may Be served plain, hot or cold, with powdered sugar and cinnamon dusted over them. The same wafers, without the sugar, may be used as a canape for oysters, creamed chicken or veal, with asparagus or poached or scrambled eggs ; and any vegetable with a cream sauce can be served in the same way. 1072.— "WHEAT CAKES. FLANNEL CAKES. Sift together three pounds of flour, three ounces of baking powder, six ounces of powdered sugar, half a teaspoonful of salt; mix with milk to a thin batter, add six beaten eggs (or the yolks only), and three ounces of melted butter. For FLANNEL CAKES four ounces of cornmeal may be added. 1073.— GRAHAM CAKES. WHOLE WHEAT CAKES. Graham cakes may be raised with yeast, like buckwheat cakes, or with baking powder in the following manner : Take two pounds of graham flour, or whole wheat flour, and two pounds of wheat flour ; sift three ounces of baking powder and half a teaspoonful of soda in the wheat flour; mix both flours together, add milk to make a soft batter, also half a pint of molasses, four beaten eggs, four ounces of melted butter, and one teaspoonful of salt. Mix smooth and bake like wheat cakes. 1074.— BUCKWHEAT CAKES. Take four pounds of buckwheat flour and one ounce of yeast; set a soft sponge in the evening with water. In the morning add one cupful of molasses, four to six ounces of melted butter, one ounce of salt, and one cupful of milk. Beat this all well together, and if the batter is too thin add some sifted wheat flour (some people prefer cornmeal). Let rise for ten minutes and bake. Keep the batter in a cool place, and add a teaspoonful of soda to prevent turning sour. 1075.— BUCKWHEAT CAKES with BAK- ING POWDER. Add to four pounds of buckwheat flour four ounces of baking powder and half a teaspoonful of soda. Mix with half milk and water to a soft batter; add one cupful of molasses, six ounces of melted butter, and one ounce of salt, and bake as usual. 1076.— BOSTON GRIDDLE CAKES. Use the self-raising Boston brown bread flour; or, use one pound of wheat flour, one pound of rye flour, one pound of graham flour, and one pound of cornmeal; add three ounces of baking powder, half a teaspoonful of soda, one cup of molasses, four eggs, six ounces of butter, and half an ounce of salt. Mix with milk like Graham Cakes No. 1073.