Page:The Boston cooking-school cook book (1910).djvu/115

 Raised Waffles

1-3/4 cups milk 1 teaspoon salt 1 tablespoon butter 1/4 yeast cake 1/4 cup lukewarm water 2 cups flour Yolks 2 eggs Whites 2 eggs

Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water, and flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten stiff. Cook same as Waffles. By using a whole yeast cake, the mixture will rise in one and one-half hours.

Fried Drop Cakes

1-1/3 cups flour 2-1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup sugar 1/2 cup milk 1 egg 1 teaspoon melted butter

Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper.

Rye Drop Cakes

2/3 cup rye meal 2/3 cup flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons molasses 1/2 cup milk 1 egg

Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes.

Raised Doughnuts

1 cup milk 1/4 yeast cake 1/4 cup lukewarm water 1 teaspoon salt 1/3 cup butter and lard mixed 1 cup light brown sugar 2 eggs 1/2 grated nutmeg Flour

Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter;