260 BEE AD -BISCUITS, ROLLS, MUFFINS, ETC.
WAFFLES.
TAKE a quart of flour and wet it with a little sweet milk that has been boiled and cooled, then stir in enough of the milk to form a thick batter. Add a tablespoonful of melted butter, a teaspoonful of salt, and yeast to raise it. When light add two well-beaten eggs, heat your waffle-iron, grease it well and fill it with the batter. Two or three minutes will suffice to bake on one side ; then turn the iron over, and when brown on both sides the cake is done. Serve immediately.
CONTINENTAL HOTEL WAFFLES.
PUT into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted butter, six well- beaten eggs and a pint of sweet milk ; cook in waffle-irons heated and well greased. Serve hot.
NEWPORT WAFFLES.
MAKE one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter and a dessertspoonful of salt. Set the mush aside to cool. Meanwhile, beat separately till very light the whites and yolks of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of butter- milk, or sour cream, in which has been dissolved half a teaspoouful of carbonate of soda. Lastly, bring to the consistency of thin batter by the addition of sweet milk. Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the irons thor- oughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the wafflles may have room to rise.
CREAM WAFFLES.
ONE pint of sour cream, two eggs, one pint of flour, one tablespoon- ful of corn meal, one teaspoonful of soda, half a teaspoonful of salt. Beat the eggs separately, mix the cream with the beaten yolks, stir in the flour, corn meal and salt ; add the soda dissolved in a little sweet milk, and, lastly, the whites beaten to a stiff froth.
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