Raised Waffles

Ingredients

• One egg
• two cups flour
• two cups milk
• one tablespoonful butter
• saltspoonful salt
• half yeast cake

Method

1. 1

   Set a sponge early in the morning, and just before baking at noon beat in the butter and egg.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 39. The excerpt below is the record exactly as published.

saltspoonful salt, half yeast-cake, flour for batter. Set them early in the morning, and let them rise until noon. 9. Toasted Bacon. Poached Eggs. Buttered Toast. Quick Crullers. Cream Cheese. Quick Crullers, — One and a half cups sug- ar, one cup butter, four eggs, cinnamon and nutmeg to taste, flour for a stiff dough ;^roll 154 FAMILY LUNCHES FOR AUTUMN out) and cut into fancy shapes, and fry in deep fat. 10. Creamed Lobster. Thin Breadand-Butter. Salad of Cold Lamb. Crackers and Cheese. Creamed Lobster. — One cup milk, half-cup cream, meat of a large lobster, two table- spoonfuls butter, one tablespoonful flour, salt and Cayenne pepper to taste, juice of a lemon. Heat the milk to boiling, and thick- en with the flour and butter. Mince the lobster with a sharp knife; never chop it. Stir it into the milk, and let it become well heated; add to it the raw cream, stir up once, and take from the fire; season, add the lemon juice, and serve in small silver or china shells. 11. A Fish "Left Over." Stewed Potatoes. Rice Cakes. Roast Spanish Chestnuts. A Fish ^^Left OverP — The remains of any cold boiled, broiled, fried, or baked fish ; three hard-boiled eggs, if you have only a half -cup- ful of fish (two eggs if there is more fish) ; 155 WHAT TO EiT — HOW TO SBBVK IT one cup white sauce. Flake the fish, chop the eggs, heat both in the white sauce, season to taste, and serve either on toast or with- out it. Rice Cakes. — One egg, one cup flour, one and a half cups cold boUed rice, saltspoonf ul salt, three cups milk. If this amount of milk thins the batter too much, add more flour. Roast Spanish Chestnuta.^CMt a bit off of each, and roast them in the oven. Peel, and eat with butter and salt. FAMILY LUNCHES FOR WINTER 1. Curried Oysters. Rice Croquettes. Cold Slaw. Crackers and Cheese. Cu7*ried Oysters. — Heat to boiling the liquor from one quart of oysters ; lay the oysters in it, and let them simmer just long enough to plump them. Take them out with a skimmer, put them where they will keep hot, and thicken the liquor by adding to it a tablespoonful of butter rubbed smooth with two of browned flour. Into this stir a tea- spoonful of curry-powder wet up in a little cold water. Salt and pepper to taste, squeeze in the juice of a lemon, return the oysters to the sauce, and serve. Rice Croquettes. — Two cups cold boiled rice, one well -beaten egg, one teaspoonful butter, one teaspoonful sugar, salt to taste. Work the butter, ^gg^ salt, and sugar into the 157 WHAT TO EAT — HOW TO SEEVE IT rice, make into croquettes with the floured hands, and fry in deep fat. Cold Slaw. — Shred half a fine white cab- bage, and pour over it a dressing made as follows: Four tablespoonfuls vinegar, half- cup milk, one tablespoonf ul butter, one table- spoonful sugar, one egg, pepper and salt. Beat the egg\ stir the melted butter, the milk, salt, pepper, and sugar into this. Put the vinegar boiling hot into it, a little at a time. Pour the sauce over the cabbage, and let it become ice-cold before serving. 2. Turkey Hash. Fried Potatoes. MUk Toast. . Macaroons. Cocoa. Turkey Hash, — Eemove the meat from the bones of a turkey, and cut it into neat bits ; stir two cups of this into two cups of white sauce ; season to* taste. Make the stuffing of the turkey into neat cakes, fry them, and ar- range them on the dish around the hash. Macaroons. — One and a half cups pow- dered sugar, whites of two eggs, six ounces almond paste. Beat the whites very stiff; 158 FAMILY LUNCHES FOR WINTEB add the sugar and the almond paste, the lat- ter chopped fine. Make into balls with the fingers, and bake in very well greased pans in a moderate oven. Take out when they are a delicate brown, but do not remove them from the pans until they are perfectly cold. These little cakes are ^ delicious and so easily made that it is strange they are not more generally manufactured at home. 3. Jellied Chicken. Hominy Croquettes. Toasted Muffins. Orange Cake. Jellied Chicken, — Cut up a chicken as for fricassee, and stew until the meat slips from the bones. Take out the chicken, and cut it into neat pieces when it has become cold. Let the gravy simmer half an hour with an onion sliced, a small bunch of parsley, a couple of stalks of celery, and a bay-leaf. Strain it, and return it to the fire with the white and freshly broken shell of an egg. Let it boil up, and strain it again, this time through a cloth. While still hot pour three cups of this liquor upon a half-box of gelatine \fhich has 159 WHAT TO KAT — HOW TO 8EBVE IT soaked an hour in one cupful of cold water. Stir until the gelatine is dissolved, and add a glass of pale sherry and a couple of table- spoonfuls of vinegar. Pour part of this jelly into a wet mould, and when it begins to form lay in slices of hard-boiled egg and pieces of the chicken.. More jelly follows, and more chicken, until all are used up. Turn out when the jelly is perfectly firm. Hominy Croquettes, — Make as directed for rice croquettes, using hominy instead of rice. Toasted Muffins. — Split and toast English muffins, and butter them on the inside. Ora/rige Cake. — Two cups sugar, half. cup butter, four eggs, three cups flour, one cup cold water, one large or two small oranges, two teaspoonf uls baking-powder. "Work the butter and sugar together ; add the yolks of the eggs, the juice and grated peel of the orange, the water, the whites, and the flour with the baking-powder. Bake in small cakes. If you like, reserve one of the whites of the eggs, and make an orange icing by beating with this a cup of powdered sugar and a little orange juice. 160 FAMILY LUNCHES FOB WINTER 4. Cold Ham. Celery Salad. Batter Muffins. Baked Apples with Cream. Batter Muffins, — Two cups flour, two cups milk, two tablespoonfuls butter, three eggs, the whites and yolks beaten separately ; one heaping teaspoonful baking-powder, salt- spoonful salt. Put in the whites last of all, and bake the muflBlns in a quick oven. 5. Baked Sausages. Stuffed Potatoes. Toasted Crackers. Cheese. Olives. Baked Sausages, — Make small cakes of sausage-meat, or prick the sausages, if you use those in skins, before putting them into the baking-pan. Bake until they are of a good brown. Take them out and thicken the fat left in the pan with a tablespoonful of flour, add a small cup of milk, boil up, and pour over the sausages in the dish. 6. Broiled Oysters. Thin Bread-and-Butter. Cold Chicken. Raised Waffles. 11 161 WHAT TO EAT — HOW TO SERVE IT Raised Waffles, — One egg^ two cups flour, two cups milk, one tablespoonful butter, salt- spoonful salt, half yeast cake

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