WAFFLES
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Waffles
Sift one and one-half cups of Sperry flour into a bowl, add one-half cup corn starch, two teaspoonfuls baking powder and one-half tea-spoonful salt. Beat up two eggs, add one and one-half cups milk to them, then add gradually to the flour, mix in one heaping tablespoonful melted butter. Fry on a hot, well greased waffle iron. Serve hot with syrup.
Kentucky Waffles
Beat three eggs, whites and yolks separately. Add to the yolks two pints sifted Sperry flour, one pint sour cream, stir well and make batter thin with sweet milk. Add three tablespoonfuls of melted lard, a tea-spoonful of soda dissolved in a little cold milk, and lastly the whites of the eggs. Bake quickly in hot irons.
Rice Waffles
One teacupful of Sperry flour, sift with a teaspoonful of baking powder, one cupful of cold boiled rice, one tablespoonful melted butter, one-half of a teaspoonful of salt and three beaten eggs. Mash the rice fine, and the butter, then two teacupfuls of milk with the flour and then the eggs. Beat all together. Have the waffle irons hot and well greased with butter. Fill three-quarters full and let the first side be well browned before turning.
German Waffles
One quart of Sperry flour, one-half teaspoonful salt, three table-spoons sugar, two teaspoons baking' powder, two tablespoons butter or lard, rind of a lemon, grated, one teaspoon extract of cinnamon, four eggs and one pint of thin cream. Sift together flour, sugar, salt and powder ; rub in butter or lard cold ; add beaten eggs, lemon rind, extract and milk. Mix into smooth, thick batter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon. |
