Waffles

Ingredients

• 1 quart flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons Royal Baking Powder
• 1/2 cup butter
• 3 eggs
• sufficient milk to make a thin batter

Method

1. 1

   Sift together flour, salt, sugar, and baking powder.

2. 2

   Rub in butter.

3. 3

   Add beaten eggs and sufficient milk to make a thin batter.

4. 4

   Cook in hot greased waffle-irons.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 12. The excerpt below is the record exactly as published.

Waffles FRITTERS are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in making them. Whether sweet or plain, the foundation batter is much the same, and, with some additions, the first receipt given in this chapter can be used for many kinds of fritters. By the use of Royal Baking Powder a fine fritter batter may be stirred up in a moment, and a meal which it may be thought necessary to extend, perhaps because of unexpected guests, can be embellished by the addition of a delicate and tasty dish. A fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin, as it is to serve as a cover for the fruit. When chopped fruits or vegetables are stirred in, or the batter is to be used plain, it should be thick enough to retain its shape when dropped by spoonfuls into the frying- kettle. The fat should be deep enough to cover the fritters, and it should be smoking hot when used. Each fritter will at first sink to the bottom of the kettle ; then, as the heat starts the baking powder into action and the dough begins to swell, it will rise to the sur¬ face, and should be gently turned, the turning to be repeated until the fritter is finely colored. Most fritters are done within five minutes, the time needed to cook them being deter¬ mined by one which should be cooked as a tester. The very word “waffles" brings to our minds a host of pleasant recollections. The only drawback, in the old days, was that they must be started so long before they were ready for the irons, for home-made yeast took time to raise the batter to the requisite degree of lightness. Now, by the use of Royal Bak¬ ing Powder, they can be prepared in five min¬ utes. They are better than of old, too, for there is no yeasty taste to them; they are light, tender, and toothsome, and, what is most important, entirely digestible and wholesome. Plain Fritter Batter. — 1 cup flour, Y tea¬ spoon Royal Baking Powder, Y teaspoon salt, 2 eggs, 1 cup milk. Sift dry ingredients to¬ gether; add beaten eggs and milk; beat till smooth. Fruit Fritters. — Any kind of fruit may be made into fritters, as directed for apple fritters. Whole canned fruits, drained from syrup, may also be used. Apples and other fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finishing as already directed. Banana Fritters. — Peel bananas, cut in lengthwise slices. Let them steep an hour with sugar and lemon juice, dip in fritter bat¬ ter, and fry as directed for apple fritters. ROYAL BAKING POWDER IS ABSOLUTELY PURE 8 THE ROYAL BAKER AND PASTRY COOK Apple Fritters. — 4 large sound apples, peeled, cored, and cut each into 4 slices, )4 gill wine, 2 tablespoons sugar, 1 teaspoon extract nutmeg. Place slices of apples in bowl with sugar, wine, and extract; cover with plate; set aside to steep two hours, then dip each slice in plain fritter batter, fry to light brown in plenty of lard made hot for the purpose; serve with sugar. Com Fritters. — To 1 pint scraped com add 34 cup milk, 34 cup flour, 1 tablespoon melted butter, 2 beaten eggs, 1 teaspoon salt, 34 tea¬ spoon pepper, 1 teaspoon Royal Baking Pow¬ der. Beat well, and fry in small spoonfuls as directed. Clam Fritters. — Wash and dry 25 good- sized clams or 2 strings soft-shell clams, dis¬ carding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed. j Oyster Fritters. — Substitute oysters for clams as in above receipt. Pineapple Fritters. — Sprinkle half-inch let stand 1 hour. Dip each into plain fritter batter, drop into deep kettle of smoking hot fat, fry brown. Drain on paper and sprinkle with powdered sugar. Meat Fritters. — Cut cold cooked meat in slices or fingers and dip in batter ; or chop and stir into the batter, seasoned with salt, pepper and herbs or chopped onion, as desired. Fry as directed. Rice Fritters. — 1 cup rice, 1 pint milk, 3 eggs, 1 tablespoon sugar, 2 tablespoons butter. Boil rice in milk until soft and all the milk is absorbed, then remove, add yolks of eggs, sugar, and butter; when cold add whites, whipped to dry froth; drop in spoonfuls in plenty of lard, made hot for the purpose; fry them deep buff color. Serve with cream, wine or lemon sauce. Hominy Fritters. — To 1 pint hot boiled hominy add 2 beaten eggs, 34 teaspoon salt, dash of pepper, 34 cup milk. When cool add flour to make a thin drop batter, and 1 tea¬ spoon Royal Baking Powder. Beat and drop in hot fat by small spoonfuls. Waffles.— Sift together 1 quart flour, 34 teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Rub in 34 cup butter. Add 3 eggs, whites and yolks beaten separately, and sufficient milk to make a thin batter

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