Waffles

Ingredients

• one quart of flour
• one tea-spoon of salt
• one table-spoon of melted butter
• milk enough to make a thick batter
• two well-beaten eggs
• one measure each of acid and soda

Method

1. 1

   Mix ingredients thoroughly and bake in waffle-irons.

As published

This recipe was extracted from Buckeye cookery (1892), page 23. The excerpt below is the record exactly as published.

tea-spoon of salt, and then stir it into the - flour, ete., with a spoon, forming the dough, which turn out on a board and knead sufficiently to make smooth. Roll out half an inch : _ thick, and cut with a large round cutter; fold each one over to form ee a half round, wetting a little between the folds to make them stick together; place on buttered pans, so as not to touch, wash over on top with milk to give them a gloss, and bake immediately in a hot ~ even about twenty minutes. It will do them no harm to stand aut an hour before baking, if it is desired. Solas _ CRACKNELIS. _ : Bee a. ie To one pint of rich milk put two ounces butter and spoon “of | yeast. Make it warm, and mix enough fine flour to make a light dough; roll thin and cut in long pieces, two inches broad. Prick pe and bake in slow: ~oven.— fie A. Adams, Quincy, Ils. : } ENGLIsH CRUMPETS. | | | One quart warm milk, one teaspoon salt, half cup yeast, ‘aout aN enough | He a ‘not vey stiff batter. When Hehe add half a cup Wiccan Gus Mix one tea-spoon baking-powder and a little salt into ¢ one. pint: | flour ; add to the beaten yolks of two eggs one tea-cup sweet milk ay or cream, a piece of butter (melted) half the size of an egg, the flour with baking-powder and salt mixed, and the well-beaten whites ; of. the two eggs. Beat well, bake immediately in gem-pans in a hot — oven, and take out and send to the table immediately.— Mrs. Gib. Hillock, A (3 . t: * } Waeat Morris. | | ‘Mix one ea: milk, two Cees, three table-spoons shoals and salt- “or five Cone and bake in muffin-rings i in a hot oven, He about ten minutes. This recipe may be made with Graham flour, by adding W AFELES. Take one quart of flour, a tea- -spoon of salt, a table-spoon of Pata melted butter, and milk enough to makea thick batter. - Mix thors Wa | oughly. Add two well-beaten eggs, and one measure each of acid and soda (or two heaping tea-spoons acid and one moderately heap- ing tea-spoon soda) of Horsford’s Bread Preparation ; stir well, and wes : oe at once in waffle-

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