Waffles

Ingredients

• To a pint of milk
• two eggs
• two ounces of butter
• one-half of a gill of yeast
• a little salt
• flour enough to make a batter

Method

1. 1

   Warm milk and butter together.

2. 2

   Beat eggs and mix with flour, add salt and yeast.

3. 3

   Heat waffle iron, butter it, fill with batter, and cook over hot coals.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 114. The excerpt below is the record exactly as published.

WAFFLES, ETC. 151 make a thin pancake; shake the pan gently for two or three minutes, th«n turn the pancake with a plate, or toss it, and brown the other side; when done serve on a napkin on a plate, to absorb the grease, sprinkle with sugar and lemon juice and eat immediately. Mrs. L. J. Mann. FRENCH PANCAKES. Two cupfuls of flour, one heaping teaspoonful of baking-powder, three eggs, a pinch of salt and one cupful of milk. Beat thoroughly and fry on a hot griddle. Roll up and fill with any kind of cold meat, chopped fine and fried in butter. Mrs. John Spiel. ADAM'S ALE (WATER) PANCAKES. Sift two teaspoonfuls of baking-powder into two and one-half cups of sifted flour, one heaping tablespoonful of corn-meal, one heaping table- spoonful of sugar, one teaspoonful of salt, two eggs well beaten. Mix flour, corn-meal, sugar and salt, and into this mixture beat enough cold water to make a thin smooth batter, then add beaten eggs, and beat well; if the batter is not quite thin add a little more water until it is. Bake on a hot griddle. Mary Kelley. CORN-HEAL QRIDDLE-CAKES. Take two cupfuls of yellow corn-meal, sift, and put one teaspoonful of salt in meal, pour on boiling water until it is a stiff mass, let cool, add one tablespoonful of butter, one cupful of flour, enough water to mix rather stiff; bake on hot griddle. Jennie M. VELVET BREAKFAST CAKES. Put a pint of new milk on the fire; let it simmer a few minutes. Stir into it a piece of butter the size of a walnut. Add salt, and three spoon- fuls of good yeast, with three well-beaten eggs. Mix with these sufficient flour to make a soft dough. Knead all well together and put the mixture in a warm place in a basin with a cloth over it for two hours. Then make it up into small cakes, lay them on a well-oiled tin, and bake in a quick oven. Mamik Peck. BREAKFAST QRIDDLE-CAKES. Take one pint buttermilk or sour milk, one teaspoonful of salt and soda, two eggs. Then thicken with flour and cook on a hot griddle just before eating. Mrs. M. E. H. 152 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. SNOW PANCAKES. Freshly fallen snow can be used instead of eggs in making batter foi pancakes. Care must be had that the snow is as pure as possible. The batter should be made rather thick, and the snow mixed with each pan- cake, just before it is put into the pan. Two tablespoonfuls of snow will be equal to one &gg. Graham gems can also be made by substituting snow for eggs, but putting three parts of snow to two of graham. Put into a hot oven and bake quickly. V. A. W. WAFFLES. To a pint of milk put two eggs, two ounces of butter, one-half of a gill of yeast, a little salt, and flour enough to make a batter

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