Corn Meal Waffles

Ingredients

• Vz Cup Corn Meal
• Vz Cup Corn or Rice Flour
• 1 Cup Boiled Rice
• 2 Eggs, well beaten
• 1 Tablespoon Melted Shortening
• Vz Teaspoon Soda
• 1 Teaspoon Salt
• 1 Cup Sour or Buttermilk

Method

1. 1

   Sift together dry ingredients.

2. 2

   Add rice and other ingredients and beat thoroughly.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 23. The excerpt below is the record exactly as published.

Yz Teaspoon Soda 1 Tablespoon Syrup or Brown Sugar Yz Cup Hot Water 1 Egg Mix the flour, salt and baking powder and sift. Into a bowl put the milk, soda, t^^g and syrup and beat until smooth and light. Add gradually to dry ingredients and beat until very smooth, then beat in the hot water and bake on a greased griddle. BUCKWHEAT PANCAKES Contributed by Albers Milling Com- pany. 2 Quarts Water Salt 1 Tablespoon Honey 2-3 Compressed Yeast Cake, or equivalent Buckwheat Flour Dissolve salt in the lukewarm water until it tastes almost briny. Thoroughly mix the yeast cake in the water before the flour is added. Mix honey and add the flour through a sieve. The batter should then be stirred or beaten a long time. If any batter is left, it may be set away in a cool place, not too tightly cov- ered, to take the place of the yeast for the next time. When ready for the next batch, add 38 BRIDE'S COOK BOOK the necessary quantity of salted warm water and the honey; stir thoroughly, and then add the buckwheat as^ before. It is better to mix the dough a little too thick than too thin. Water can be safely added before baking, if necessary. If the batter is sour in the morning from being kept too warm, use a little baking soda dissolved in warm water. The old batter is useless for yeast after the soda treatment. Serve with honey. GRIDDLE CAKES 1 Cup Corn Meal V2 Cup Barley Flour 3 Teaspoons Baking Powder '/a Teaspoon Salt Sift together, add milk enough to make a thin batter (about two cups) and 1 tablespoon fat. CORN MEAL GRIDDLE CAKES 1 Cup Milk % Cup Barley Flour •/i Cup Cornstarch % Cup Corn Meal 1 Tablespoon Melted Fat 3 Teaspoons Baking Powder '/z Teaspoon Salt 1 Egg 1 Tablespoon Brown Sugar Beat G^^g until light, add milk and beat again. Sift dry ingredients and add the liquid slowly. Mix well, adding more milk if necessary. Cook on a hot grid- dle, which has been well rubbed with salt to prevent sticking. RICE FLOUR WAFFLES C E. Grosjean Rice Milling Company. 2 Cups Rice Flour Vz Cup Barley Flour '/a Cup Cornstarcli 3 Teaspoons Baking Powder 2 Tablespoons Oil 2 Eggs 1 Teaspoon Salt V/z Cups Milk Sift dry ingredients together. Beat eggs separately. Add the yolks, milk and oil and last the stiffly beaten whites of the eggs. CORN MEAL WAFFLES Vz Cup Corn Meal Vz Cup Corn or Rice Flour 1 Cup Boiled Rice 2 Eggs, well beaten 1 Tablespoon Melted Shortening V2 Teaspoon Soda 1 Teaspoon Salt 1 Cup Sour or Buttermilk

Cook this with the app: pantry check, scaling, and the assistant.