Indian Waffles

Ingredients

• a cupful of flour
• a cupful of Indian white meal
• two cupfuls of sour milk
• half a cupful of sour cream
• half a teaspoonful of salt
• two tablespoonfuls of sugar
• one teaspoonful of soda
• one tablespoonful of cold water
• two eggs

Method

1. 1

   Mix the sugar, salt, meal, and flour.

2. 2

   Beat the eggs until light.

3. 3

   Dissolve the soda in the cold water, and stir it into the sour milk and cream.

4. 4

   Pour the liquid upon the dry mixture; then add the beaten eggs, and stir well.

5. 5

   Cook in a hot waffle-iron.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 299. The excerpt below is the record exactly as published.

Indian Waffles. These are delicious if served as soon as taken from the fire. They are made of a cupful of flour, a cupful of Indian white meal, two cupfuls of sour milk, half a cupful of sour cream, half a teaspoonful of salt, two table-spoonfuls of sugar, one teaspoonful of soda, one table-spoonful of cold water, and two eggs. Mix the sugar, salt, meal, and flour. Beat the eggs until they are light. Dissolve the soda in the table- spoonful of cold water, and stir it into the sour milk and cream. Pour the liquid upon the dry mixture; then add the beaten eggs, and stir well. Have the waffle-irons very hot, and after rubbing them lightly with a piece of fat salt pork, pour a thin layer of the batter into one half of the iron. Drop the other half gently upon the first one, and then turn the iron over. Cook until the waffle is brown on both sides, — say for about two minutes. A GROUP OF SIMPLE DISHES. 573 * Buckwheat Cakes. The buckwheat cake is often exceedingly disappoint ing. Sometimes it is so good that one may fancy it would be impossible to tire of the dish; yet the next time it may be so poor that almost anything would seem preferable. In making the cakes it must be remembered that it is difficult to have them light and dry when they are made wholly of buckwheat flour, and that the batter, if raised with fresh yeast, will not be so good as that which is raised with some of the unused batter of the previous day. Here is a rule which should give perfect cakes : Into a deep pail or pan put a pint of buckwheat, half a cupful of Indian meal (white is best), a teaspoonful of salt, and half a cupful of liquid yeast or half a cake of compressed yeast, — the latter to be first dissolved in half a cupful of water. Add to the ingredients in the pail a little more than a pint of warm water and a table- spoonful of molasses. Beat the mixture thoroughly, and place where it will rise. The batter should rise and fall again before morning. In the morning sift into the batter one teaspoonful of dry soda. Stir well, and fry. If you have the cakes, say three times a week, you will not require fresh yeast after the first batch if you reserve a little more than a pint of the batter in a cool place, and use that instead. The griddle, for any kind of batter cakes, should be kept as hot as possible without danger of burning the cakes. * These are delicate and delicious. In making them use two cupfuls of buckwheat, two cupfuls and a half of warm water, one cupful of stale bread, one cupful of milk, one teaspoonful of salt, and half a cake of com- pressed yeast. 574 MISS PARLOA'S KITCHEN COMPANION. Dissolve the yeast in half a cupful of the water ; then put this water with the remaining cupfuls, and pour all upon the buckwheat. Add the salt, and beat for ten or fifteen minutes ; then cover the mixture, and set it in a warm place to rise. Put the bread into a bowl with the milk, and let it soak over night in a cool place. In the morning mash it till fine and light, and add it to the risen buckwheat batter. Fry as any griddle-cakes are fried. * Sweet-Milk Griddle-cakes. For six people use a pint and a half of flour, a pint of milk, two eggs, a level teaspoonful of salt, two teaspoon- f uls of baking-powder, and three table-spoonfuls of melted butter. Mix the dry ingredients, and rub them through a sieve. Add the milk and the eggs, well beaten. Now add the melted butter, and fry the cakes at once. * Indian Griddle-cakes. To make enough for six people one should take half a pint of fine corn meal, half a pint of flour, a pint of boil- ing water, three gills of cold milk, one teaspoonful of baking-powder, one teaspoonful of salt, and two eggs. Put the meal, salt, and sugar into a bowl, and pour the boiling water upon them. Beat thoroughly, and then add the cold milk. Let the mixture stand until it be- comes perfectly cold ; then mix the flour and baking- powder, and sift into the bowl. Blend thoroughly, and add the eggs, well beaten. The cakes should be small, well browned, and thoroughly cooked. Another kind of Indian griddle-cake is made by scald- ing the half-pint of meal with the boiling water and adding, when the mixture gets cold, a pint of sour milk, A GROUP OF SIMPLE DISHES. 575 a cupful and a half of flour, two table-spoonfuls of suga

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