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Classic
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page 74
spoonsful of salt, half a tea-cup of yeast, one egg beaten; allow time to rise
from six to eight hours; when perfectly light, set them in a cool place, till
you are ready to bake, when you may use rings, or not, as you please--but be
sure to butter the rings.
Cream Muffins.
Take a quart of sour cream, and two eggs well beaten, a tea-spoonful of salt;
stir the eggs into the cream, gradually; add sifted flour enough to make a thick
batter, dissolve a tea-spoonful of salæratus in as much vinegar as will cover
it, and stir it in at the last; bake in small cakes on the griddle, or in muffin
rings in the dripping-pan of a stove.
Waffles.
Make a batter of a pound and a half of flour, quarter of a pound of melted
butter, and two large spoonsful of yeast; put in three eggs, the whites and
yelks beaten separately; mix it with a quart of milk, and put in the butter just
before you bake; allow it four hours to rise; grease the waffle-irons, fill them
with the batter--bake them on a bed of coals. When they have been on the fire
two or three minutes, turn the waffle-irons over,--when brown on both sides,
they are sufficiently baked. The waffle-irons should be well greased with lard,
and very hot before each one is put in. The waffles should be buttered as soon
as cooked. Serve them up with powdered white sugar and cinnamon.
Quick Waffles.
Take a pint of milk, and beat into it three eggs, and enough wheat flour to make
a thick batter; add a table-spoonful of melted butter, and a little salt; bake
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