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Classic
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page 75
them immediately. Some persons add two table-spoonsful of sugar, and a little
cinnamon; others dust loaf-sugar and cinnamon, or nutmeg over each waffle, as it
is baked.
Rice Waffles.
To six spoonsful of soft boiled rice, add two tea-cups of water or milk, and
some salt; stir in three tea-cups of ground rice, and bake as other waffles.
Flannel Cakes.
Warm a quart of milk, put in a spoonful of butter, a little salt, and two eggs
well beaten; stir in flour till it is a thin batter, and two spoonsful of yeast;
beat all well together, adding the eggs at the last; allow it five hours to
rise, and bake it on the griddle in cakes, the size of a breakfast plate. Do not
butter them till you send them to the table.
Mush Flannel Cakes.
Mix a pint of corn mush with two of wheat flour, a spoonful of butter or lard,
two eggs and half a tea-cup of yeast; make it in a batter with water or milk,
and bake like buckwheat cakes.
Bread Batter Cakes.
Soak slices of stale bread in cold sweet milk for half an hour; then put it over
the fire, and let it come to a boil, and mash it well; when nearly cool, add
wheat flour enough to make a stiff batter; beat this together with two eggs, a
tea-spoonful of salt, and a table-spoonful of good yeast; let it rise and bake
as buckwheat cakes; if light before you are ready, set them in a cold place.
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