Waffles

Ingredients

• one quart milk
• one quart flour
• five tablespoonfuls yeast
• a teaspoonful of salt
• two eggs
• a tablespoonful of melted butter

Method

1. 1

   Set the milk, flour, yeast, and salt overnight as a sponge.

2. 2

   In the morning, add eggs and melted butter, then bake in waffle-irons.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 47. The excerpt below is the record exactly as published.

One quart flour, one teaspoon- ful salt, one of soda, sift together and rub in one tablespoonful of lard, sour milk to make a soft dough, bake immediately in a quick oven. If milk is not very sour use less soda. Tea Biscuit. — Sift together one quart of flour and three teaspoonfuls baking powder, rub in a tablespoonful lard, one-half tea- spoonful salt. Mix with enough sweet milk or water to make as soft a dough as can be handled. Roll and cut out biscuit. Soda Biscuit. — Rub into a quart of sift- ed flour two tablespoonfuls lard, one tea- spoonful salt, one scant teaspoonful soda, two of cream of tartar. Mix with one pint milk, or enough to make a very soft dough. Roll and cut one-half to one inch thick with biscuit cutter ; bake in quick oven. Graham Muffins. — Mix together thor- oughly one and one-quarter cupfuls Gra- ham flour, one cupful white flour, scant tea- spoonful soda, and a teaspoonful salt. Add THE MODEL COOK BOOK -39 one-third cupful of molasses and one cupful sour milk. Bake in greased gem pans. Muffins. — One cupful milk, one-half tea- spoonful each of butter and lard melted, a little salt, three teaspoonfuls baking powder, flour to make batter like cake. Bake in quick oven. Corn Meal Muffins. — Two eggs, two tablespoonfuls granulated sugar, one cupful sweet milk, one cupful of granulated corn meal, one and one-half cupfuls sifted flour, three teaspoonfuls baking powder, and a pinch of salt. Wheat Muffins. — One pint sour milk, one-fourth teaspoonful soda, one and one- half teaspoonfuls baking powder, one-half teaspoonful salt, one teaspoonful sugar, one tablespoonful butter, one beaten ^zz, flour enough to make stiff as cake batter. Grease mufi&n tins ; fill half full, and bake in a quick oven. Sweet milk without the soda may be used. Add an extra teaspoonful of baking powder. Breakfast Gems. — One heaping pint fiour, one teaspoonful baking powder, one teaspoonful salt, butter half size of an ^%Z-, one teacupful water. Bake fifteen minutes. Graham Gems. — One cupful sour milk, one-half teaspoonful soda, one tablespoonful sugar, pinch of salt ; add Graham flour to make stiff batter. Drop in greased gem pans and bake quickly. This amount makes eight gems. Waffles. — Mix one quart each milk and flour, five tablespoonfuls yeast, and a tea- spoonful of salt. Set this over night as a sponge. In the morning add two eggs and a tablespoonful of melted butter, and bake in waffle-irons. Rice and Corn Meal Waffles. — Mix a cupful cold-boiled rice, half cupful each flour and corn meal, two well-beaten eggs and milk to make soft batter. Add a table- spoonful melted butter, one and one-half teaspoonfuls baking powder, and a teaspoon- ful of salt. Beat smooth and bake in waffle- irons, greasing your irons. Griddle Cakes. Take one cupful flour, two teaspoonfuls baking powder, and a sprinkle of salt. Sift the dry ingredients together into a bowl. Beat an ^zg, add a scant cupful of milk, and stir in gradually the dry ingredients, to make a smooth batter. Place an iron or soapstone griddle over the fire and grease it with a little dripping. When the fat be- gins to smoke, dip out the batter with a tablespoon or ladle and pour it on the grid- dle to form cakes. When the cakes are full of bubbles, turn them so that both sides may be brown. Serve on hot plates, with syrup, or butter and sugar, or place them in layers, with butter, sugar and cinnamon between. The cakes may be varied by adding half- cupful of cold boiled rice, hominy, wheatena, oatmeal or canned corn, to the ingredients called for. By using a half cupful of corn meal, rj^e, Graham flour or bread crumbs, instead of the flour called for in the recipe, various kinds of griddle cakes may be made. Buckwheat Cakes. — Take a quart of buckwheat flour, a teaspoonful of salt

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