WAFFLES

Ingredients

• one pint of flour
• two eggs
• one dessert-spoonful of lard
• one and one-fourth pint of buttermilk
• one-half teaspoonful of soda

Method

1. 1

   Mix all ingredients and bake.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 75. The excerpt below is the record exactly as published.

WAFFLES. Take five eggs, one table-spoonful of butter and lard mixed. Beat the eggs separately, put the butter and a lit- tle milk into the yelks, stirring well. Thicken with flour, beat well, then thin it with milk, add a little salt, Put the whites on top, and stir in as you bake the waffles. Have irons well greased and very hot. Mrs, Thomas J. Chexowetii. 148 The New Kentucky Home Cook Book. SALLY-LUNN. Take three light coffee-cupfuls of flour, one-half cupful of butter, one cupful of sweet milk, three eggs beaten sepa- rately, two dessert-spoonfuls of baking-powder. Mix into a batter, add a little more milk if not thin enough, and bake quickly. Mrs. James F. Kobixsox. WAFFLES. Take one pint of flour, two eggs, one dessert-spoonful of lard, one and one-fourth pint of buttermilk, one-half tea- spoonful of soda. Mks. Sumraxl. WAFFLES, OR FLANNEL CAKES. Put one table-spoonful of butter in one quart of warm milk. When cool, beat five eggs very light and stir in the milk alternately with one-half pound of flour. Add one cake of yeast dissolved in warm water, or two table-spoon- fuls of liquid yeast, one tea-spoonful of salt. Set the batter to rise. When light, bake either in waffle-irons, or fry on a hot griddle. Mrs. Keith. WHEATEN BATTER-CAKES Take two eggs broken into a bowl and beaten together. Pour into this three tea-cupfuls of buttermilk. Stir well, and add one tea-spoonful of soda slightly heaped, one-half tea-spoonful of salt, lard the size of a walnut, four tea-cup- fuls of flour. Bake in small cakes on a hot griddle well greased. Butter as baked. Serve very hot. Excellent. Mrs. Thomas Jackson. RICE BATTER-CAKES. Take one egg beaten very light, one cupful of sour milk, with enough soda stirred in to make it foam. Then mash thoroughly two cupfuls of cold boiled rice. Put in enough flour to make the cake turn well. Have the griddle hot and well greased. The New Kentucky Home Cook Book. 149 BREAD CRUMB BATTER-CAKES. Take one pint of light bread crumbs rolled fine, one pint of flour, one egg, one table-spoonful of lard, a little over one quart of buttermilk, one level tea-spoonful of soda. Mks. N. A. Glascock. RICE BREAD. Boil one tea- cupful of rice until dry and soft, put in two cupfuls of meal and mix well. Beat two eggs very light and add to the rice, a little salt, and a small piece of lard. Thin the batter with sweet milk. Do not let it be thicker than for muffins. Bake — not too long, or it will be dry. Miss Aelie Bascoini. RICE CRUMPETS. Stir into two tea-cupfuls of milk three table-spoonfuls of quick yeast, one table-spoonful of white sugar, butter the size of a small egg melted, one tea-cupful of boiled rice, four tea-cupfuls of flour or enough for a good batter, a little salt. Beat all well together, set to rise for five or six hours, then dissolve a tea-spoonful of soda in a table-spoonful of hot water; mix with the batter, pour into muffin-irons; let them stand for fifteen minutes. Bake quickly. Serve very hot. Mrs. Tabb. STEAMED CORN-BREAD. Take three cupfuls of corn- meal, one cupful of Graham flour, one-half cupful of molasses, one cupful of buttermilk or clabber, one tea-spoonful of salt, one tea-spoonful of soda. Steam four hours in mold. Delicious when hot; very nice when cold, toasted for tea. Miss Allie Bascom. SCALDED CORN-BREAD. Take one pint of meal, one and one-half joint of boiling water, a pinch of salt, one table-spoonful of lard. Pour boiling water over the lard and meal, then stir in one egg 150 The New Kentucky Home Cook Book. and seven table-spoonfuls of sweet milk. Drop off of a spoon into the bread-pan, and bake in a quick oven. Mrs. Peaee. STEAMED CORN-FONE. Take one tea-cupful of molasses, one tea-cupful of flour, one-half gallon of corn-meal, one tea-spoonful of salt, two tea-spoonfuls of soda, one and one-half pint of buttermilk. Mix well, put into a tin bucket well greased, fasten top on well, and sink in a kettle of boiliug water. Boil hard for four hours, slip it out of the bucket into a pan, and bake slowly for an hour. Nice when hot; also, nice for lunch. Mrs. Bierbowee. KENTUCKY EGG BREAD. Take one and one-half pint of sifted meal, one pint of buttermilk, two eggs, one scant tea-spoonful of soda, one tea- spoonful of salt, one table-spoonful of lard. Mix well, and bake quickly in a long pan. Mrs. Dimmitt. KENTUCKY DODGERS. Take one quart of sifted meal, one level tea-spoonful of salt, one table-spoonful of melted lard. Mix thoroughly through the meal, scald with one-half cupful of boiling wa- ter; let stand half an hour, then add another half tea-cupful of boiling water, or enough to make a soft dough. Mold in- to oblong cakes with the hand. Put into the pan, and bake. CORN MUFFINS. Take one pint of meal, one pint of buttermilk, one-half tea-spoonful of sod

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