The Blue Grass Cook Book

page 21

      WAFFLES (No. 2)
Miss Dabney

  1 pint sour cream,

  1 pint flour,

  3 eggs,

  1/2 teaspoon soda.

Beat well and fill hot waffle-irons, which have been well buttered. Cook till a
rich crisp brown and serve hot with melted butter. Be sure to have irons hot.

      YEAST

  1/2 gallon of water,

  4 large potatoes,

  1/2 cup of salt,

  1/2 cup of sugar,

  1 tablespoon of hops,

  1 cup of yeast.

Put the sugar and salt in the water and put hops in a little muslin bag and drop
in the water. Let it boil, then grate potatoes and stir in. Let it simmer till
it thickens. Remove from stove, and when it is milk cold add 1 cup of good
yeast. Let it remain near the fire to rise. Keep in glass jar in a cool place.
Use 1/2 cup of yeast to 1 quart of flour.

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