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Classic
Cook Books
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page 29
MUFFINS.
Mix one tea-spoon of baking-powder and a little salt into one pint of flour; add
to the beaten yolks of two eggs one tea-cup of sweet milk or cream, a piece of
butter (melted) half the size of an egg, the flour with baking-powder and salt
mixed, and the well-beaten whites of the two eggs. Beat well, bake immediately
in gem-pans in a hot oven, and take out and send to the table immediately.--Mrs.
Gib Hillock, New Castle, Ind.
QUICK WAFFLES.
Two pints sweet milk, one cup of butter (melted), sifted flour to make a soft
batter; add the well-beaten yolks of six eggs, then the beaten whites, and
lastly (just before baking) four tea-spoons baking-powder, beating very hard and
fast for a few minutes. These are very good with four or five eggs, but much
better with more.--Mrs. C. W. Morey.
OHIO WAFFLES.
Four eggs, beaten separately, one quart of sweet milk, one-fourth pound of
butter, a little salt, flour to make a not very thick batter; heat and butter
the irons well, and bake very quickly.
If for tea, grate on a little sugar and nutmeg, or cinnamon; if for breakfast,
only butter. --Mrs. O. M. Scott.
RAISED WAFFLES.
One quart of flour, one pint of sweet, luke-warm milk, two eggs, a table-spoon
of melted butter, tea-spoon of salt, half tea-cup of good yeast.--Mrs. L. S.
Williston.
RICE WAFFLES.
Boil half a pint of rice and let it get cold, mix with it one-fourth pound of
butter and a little salt. Sift in it one and a half pints of flour, beat five
eggs separately, stir the yolks together with one quart of milk, add whites
beaten to a stiff froth, beat hard, and bake at once in waffle-iron.--Mrs. S. C.
Lee, Baltimore, Md.
EGG CRACKERS.
Six eggs, twelve table-spoons of sweet milk, six table-spoons of butter, one
half tea-spoon of soda; mold with flour half an hour and roll thin.--Mrs. J. S.
Robinson
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Classic
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