Waffles

Ingredients

• 1 pint flour
• 2 eggs
• 3 teaspoonfuls baking powder
• 1} cupfuls milk
• 1/2 teaspoonful salt
• 2 tablespoonfuls fat

Method

1. 1

   Mix according to the directions for Plain Griddle Cakes.

2. 2

   Before using the waffle irons, they should be heated slowly on both sides and oiled thoroughly.

3. 3

   Pour the batter quickly into the hot irons, close the irons at once, and brown the waffles on both sides.

4. 4

   Serve with syrup or gravy.

Nutrition per serving

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 85. The excerpt below is the record exactly as published.

1 teaspoonf ul salt 1 cupful molasses 2\ teaspoonfuls baking soda 1 cupful raisins If dried bread crumbs are used, moisten them with a little cold water before adding to the other ingredients. Cat the raisins in two and sprinkle flour over them. Mix all the ingredients as directed in the recipes above, adding the raisins last. Steam and dry as in the above recipe. * BUTTER BALLS Cut firm butter into half-ounce pieces and place in a pan of ice water. Scrub the butter paddles ; place in boiling water for 10 minutes; and then in the pan of ice water until chilled. Place a piece of butter on one of the paddles and hold the paddle stationary. Shape the butter with the other butter paddle, moving it in a circular direction. Hold the paddle over the ice water while shaping. Place the butter balls in a cool place. QUESTIONS What gas is formed in these mixtures to leaven them ? By what means is the gas formed in each mixture ? How much baking soda and cream of tartar should be used in a recipe containing 2 cupfuls of flour, 1 cupful of sour milk, and 1 cup- ful molasses ? Account for the quantity of baking soda used in each of the Brown Bread recipes. Give two reasons why the paper used to cover a steamed quick bread mixture should be oiled. Why are molds for steamed mixtures filled only two thirds full ? Why should boiling water be used to replenish the water in steam- ing kettle ? Why is a longer time required for steaming than for baking quick bread mixtures ? Why should butter paddles be cleaned with a brush rather than with a cloth ? 208 THE COOKING OF FOODS What is the purpose of placing butter paddles in boiling water be- fore using ? Why hold the paddles over ice water while shaping the butter balls ? LESSON LXIX Formulating Recipes; Waffles Leavening Formulas. — A practical housekeeper needs to be able to formulate fundamental recipes. In preparing quick bread recipes, she must know the required consistency of flour mixtures, i.e. the approximate proportion of mois- ture and flour for each bread ; and the proportion of leaven- ing, seasoning, and " shortening " (fat) materials to use with flour. In previous lessons, general statements have been made concerning the quantity of leavening materials to use under various conditions. The following is the approximate amount of leavening material to be used for quick breads that contain little or no sugar : BAKING SODA AND SOUR MILK } teaspoonful baking soda to 1 cupful of sour milk. BAKING SODA AND MOLASSES i J teaspoonful of baking soda to 1 cupful of molasses. FLOUR AND BAKING POWDER 2 teaspoonfuls baking powder to 1 cupful of flour when no eggs are used. When eggs are used, reduce the entire quantity of baking powder by \ teaspoonful for each egg. 1 teaspoonful of baking powder to 1 cupful of flour when baking soda and sour milk are used. 1 See footnote, p. 198. FORMULATING RECIPES 209 FLOUR, CREAM OF TARTAR, AND BAKING SODA 1 J teaspoonfuls of cream of tartar and £ teaspoonf ul of baking soda to 1 cupful of flour, when no other leavening agents or eggs are used. f teaspoonful of cream of tartar and \ teaspoonful of baking soda (in addition to that used to neutralize the sour milk) to 1 cupful of flour when baking soda is used with sour milk. Examine a number of recipes previously given, and note the quantity of salt and fat used with 1 cupful of flour. In general, the following quantities of salt and fat are used for quick breads that contain little or no sugar : FLOUR AND SALT \ teaspoonful of salt to 1 cupful of flour. FLOUR AND FAT 1 tablespoonful of fat to 1 cupful of flour. While these data are helpful in formulating recipes, the » pupil should remember that they are all approximate and for plain breads only. When recipes are modified by the addition of a cereal, a fruit, or a flavoring material, some of the quantities will need to be changed. WAFFLES 1 pint flour 2 eggs 3 teaspoonfuls baking powder 1} cupfuls milk \ teaspoonful salt 2 tablespoonf uls fa

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