Waffles

Ingredients

• i^ c flour
• 2 t baking-powder
• ^ t salt
• i c rich milk
• beaten yolks of 2 eggs

Method

1. 1

   Sift flour, baking powder, and salt.

2. 2

   Mix milk with egg yolks and add to flour.

3. 3

   Fold in beaten egg whites.

4. 4

   Grease waffle iron and cook until golden brown.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 73. The excerpt below is the record exactly as published.

3^ c flour, % t salt, and ^ t baking powder into a chopping bowl. Flour the blade of a chopping knife, and chop ^ c of shortening (lard, butter, suet, snowdrift, cot- tolene, or a combination of any two or all) into the flour, being very careful to keep the flour between the blade of the knife and the shortening as much as possible. When the mixture looks hke meal, each little particle of fat being coated with flour, add, gradually, cold water enough to make a stiff paste that is not crumbly, but sticks together without adhering to the bowl or knife. A case knife is preferable for mixing paste. When the paste, rolled with the knife into a ball, has taken up all the particles of dough or flour on the sides of the bowl, turn onto a board, lightly dredged with flour, roll about in the flour with the knife, then pat with the rolling pin into a rectangular shape and roll out to the thickness required. Dust the board with flour when necessary, but use as little as possible. Lemon Filling Beat the yolks of 3 eggs until light and thick; add gradually i c fine granulated sugar, and one at a time the unbeaten whites of 2 eggs. Beat 34 c butter to a cream, and add the egg mixture to this gradually, also the juice of 2 lemons, and the grated rind of i. Cook over hot water stirring constantly until the mixture thickens, then set aside to cool while the crust DECEMBEF MENUS 131 is baked over an inverted tin plate. Prick the paste here and there with a fork that it may rise evenly. When baked slide from the tin onto a plate, pour in the filling, cover with a meringue made by adding i T sugar to the stiffly beaten white of the third egg, and beating well. Brown and serve when thoroughly cold. Baked Sweet Potatoes Bake like white potatoes until soft — about 45 m. See p. 19. Preparing the Meal About 4 h before dinner time put the hare into the casserole and start the cooking. About 2^ h after this prepare the scalloped potatoes. Also wash and scrub thoroughly the sweet potatoes and place both kinds in the oven to bake. The lemon pie having been made in the morning, pre- pare the table, cut the pie and arrange for serving and then serve the dinner. BREAKFAST Thursday Lesson 74 RALSTON FOOD — CREAM AND SUGAR WAFFLES MAPLE SYRUP COFFEE Waffles Sift ij^ c flour, 2 t baking-powder and ^ t salt into a mixing bowl. To i c rich milk add the beaten yolks of 2 eggs

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