Oatmeal Waffles

Ingredients

• 1 pint of left-over oatmeal
• 1 pint of milk
• 1/2 teaspoonful of salt
• 1 cup of whole wheat flour
• 1 tablespoon of butter
• the yolks of three eggs
• 2 teaspoonfuls of baking powder

Method

1. 1

   Mix all ingredients and bake immediately on a Jewel Range.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 50. The excerpt below is the record exactly as published.

e tablespoon of butter, 1/2 cup sugar, 2 eggs, 1/2 cup molasses, i/o cup water, 1-8 CU]) Dousman's Best Patent flour, 2 teas])oons baking powder; add graham flour. Bake in a .Jewel l^ange. Mrs. J. F. Yax Brocklix. Graham Gems. Two cups rich bmtermilk, 2 tablespoons molasses, 1 teaspoon soda dissolved in a teaspoon of warm water and added to the milk, 1/2 teaspoon of salt, stir in enough graham flour to make a batter that will dro]) off the spoon nicely. Have gem irons very hot, grease well, put in batter, and bake in a hot oven in a Jewel Range. ]\Irs. Mykk'S. Corn Puffs. Score down the center of each row of grains of (> tars of corn ; with a dull knife press out the pul]); this should measure 11/2 cups. Add to this 1/2 cup of milk, the yolks oi' 2 eggs, and ^2 teasi)oonful of salt; then stir in V/2 cupsful of pastry flour that has been sifted with 1 rounding teaspoonful of baking powder. Fold in the well-b: aten whites and bake in greased gem-pans in a moderate oven for 20 minutes in a .lewd i>ange. Serve the same as breakfast muffins. Pop-Overs. Beat 2 eggs without se])araling until they are light; add 1/2 pint of milk, 1/2 teaspoonful of salt, and then add gradually to a pint of Dousman's Best Patent 72 SUPERIOR COOK BOOK floni". stii'i'ing all the while Strain and turn at onco in 1'^ hot, greased pop-over Clips. Bake in a quick o\cn in a Jewel Eange tor 10 minutes. Breakfast Fruit Gems. Stone and chop twenty-toui- dates; nd\ them with half a cuprul of seedless raisins; separate 2 eggs, heat the ycdks and add It^ eupsful of milk, then the dates and raisins, y^ a cupful of cornnieal and 1 cupful ( Dousnian's Best Patent) whole wheat flour ; heat thoroughly ; add 2 rounding teaspoonfnls of baking powder ; beat again and fold in the well-beaten wliites. Bake in a (|uiek oven in a Jewel Bange for 20 minutes. Pancakes. One pint of Dousman's Best Patent flour, 1 pint of sweet milk, 1 tablespoon of sugar, ly^ tablespoons of butter, melted, 2 teas]ioons of baking powder, 2 eggs beaten separately, a little salt; add whites of eggs just Ixd'ore baking. Bake in a Jewel Bange. ]\Ii!S. MaPxK Elliott. Potato Pancakes. Pare, wash and grate 4 large or (5 small potatoes into a howl and add quickly to them the beaten yolks of two eggs, i/o teaspoonful of salt and a tablespoonful of tine bread crumbs. Beat in gradually the whites of the eggs, beaten to a froth and saute l)y s])oonfuls on a \A-ell-greased, smoking hot griddle. Pancakes with Bread Crumbs. Soak the hrt'ad crundjs over night, then di'ain them; to two cupfuls of bread crumhs aild 1 cu])ful of Dousman's Best Patent flour or cornnieal, 1 egg and milk enough to make a thin l)atter. If the milk is sweit. add a teaspoonful of baking powder; if sour, li: a teaspoonful of soda dissolved in a tablespoonful of warm water. Wintfred Coolly. Corn meal Pancakes. Two cups of sour milk. 2 teaspoons of soda, 2 eggs, lVi> cups of cornnieal, 1^/^ cups of Dousman's Best Patent Flour. Mks. J. X. St. Clair. Buckwheat Cakes. At night take two tablespoons of yellow cornnieal, 2 teaspoons of salt, y^ small cake of compressed yeast; mix with small amount of warm water until yeast is dis- solved, then add gradually three cups of buckwheat flour and sufficient warm water to make a thick batter, hi the morning add 1 tablespoon of molasses and sufficient lukewarm milk to make the batter thin ennugli to bake the cakes. Have griddle very hot and turn quickly, letting them bake longer after they are turned than before. Do not turn but once. Mrs. E. C. Cooley. Raised Flannel Cakes. Boil a pint and a half of swt et milk and let it stand until lukewarm; add two large tablespoonsful of yeast and i)our ujjon 1 ])int of Dousman's Best Patent flour. 1/2 pint of cornnieal. 1 teas])o()nfu1 of salt. 1 tablespoonful of sugar; mix well to- gether; cover closely and ])ut in a warm ])lace. In the morning add two eggs beaten separately; let the batter stand fifteen minutes if convenient, after adding eggs. Bake in liot griddle. Mrs. H. F. Jalin", Ironwood. Waffles. One pint of Dousman's Best Patent flour, 2 eggs, 1 teaspoonful of baking pow- der, 1 tablespoonful of butter, milk enough to make a pancake batter. Beat eggs together, add milk and flour, add tablespoonful of melted butter and, lastly, put in baking j)owdei'. Grease l)oth sides of waffle iron. This makes six waffles. Mrs. Thomas R. Harney, Washington, D. C. SUPERIOR COOK ROOK 73 Oatmeal Waffles

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