Page:The Boston cooking-school cook book (1910).djvu/112

 Waffles

1-3/4 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk Yolks 2 eggs Whites 2 eggs 1 tablespoon melted butter

Mix and sift dry ingredients; add milk gradually, yolks of eggs well beaten, butter, and whites of eggs beaten stiff; cook on a greased hot waffle-iron. Serve with maple syrup.

A waffle-iron should fit closely on range, be well heated on one side, turned, heated on other side, and thoroughly greased before iron is filled. In filling, put a tablespoonful of mixture in each compartment near centre of iron, cover, and mixture will spread to just fill iron. If sufficiently heated, it should be turned almost as soon as filled and covered. In using a new iron, special care must be taken in greasing, or waffles will stick.

Waffles with Boiled Cider

Follow directions for making Waffles. Serve with

. Allow twice as much cider as sugar, and let boil until of a syrup consistency.

Rice Waffles

1-3/4 cups flour 2/3 cup cold cooked rice 1-1/2 cups milk 2 tablespoons sugar 4 teaspoons baking powder 1/4 teaspoon salt 1 tablespoon melted butter 1 egg

Mix and sift dry ingredients; work in rice with tips of fingers; add milk, yolk of egg well beaten, butter, and white of egg beaten stiff. Cook same as Waffles.

Virginia Waffles

1-1/2 cups boiling water 1/2 cup white corn meal 1-1/2 cups milk 3 cups flour 3 tablespoons sugar 1-1/4 tablespoons baking powder 1-1/2 teaspoons salt Yolks 2 eggs Whites 2 eggs 2 tablespoons melted butter

Cook meal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs well beaten, butter, and whites of eggs beaten stiff. Cook same as Waffles.