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Ingredients

• One cup milk
• two eggs
• butter the size of a walnut
• one cup flour
• one-half teaspoonful salt

Method

1. 1

   Beat the eggs thoroughly and stir in the milk.

2. 2

   Melt the butter and add to the mixture.

3. 3

   Sift the salt with the flour and stir this gradually into the egg, milk, and butter, beating until it makes a very smooth batter.

4. 4

   Put into hot greased gem pans and into a very hot oven for thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 38. The excerpt below is the record exactly as published.

POP-OVERS. One cup milk, tAvo eggs, butter the size of a Avalnut, one cup flour, one-half teaspoonful salt. Beat the eggs thoroughly and stir in the milk. Melt the butter and add to the mixture. Sift the salt Avith the flour and stir this gradually into the egg, milk, and butter and beat it until it makes a very smooth batter. Put into hot greased gem pans and into a very hot oven for thirtv minutes. 38 USE DAN RIVER SELF-RISING FLOUR The KNOX ACIDULATED package contains flavoring and coloring A PRIZE WAFFLE EECIPE. ^Lix and sift thoroughly two and one-half cups white flour, four level teaspoonfuls Royal Baking Powder and one scant teaspconful salt. Separate three eggs, ]>eating the yellows to a cream and the whites to a stiff froth. Add the yolks and one and one-half cups of milk to the dry mixture. Then add one and one half tablespoonfuls melted shorten- ing and lastly fold in the stiffly beaten vrhites. This makes about twelve waffles. In using the irons for waffles, heat them thoroughly, but take care not to have them too hot, as in a smoking state. Have a grease brush and grease over the irons sutftciently but without extra fat. Never allow any smoke to occur. — Mrs. P. T. Elliott. WAFFLES MADE WITH BUTTERMILK. Two eggs

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