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Classic
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page 60
WAFFLES.
Take a quart of flour, put into it a teaspoonful of salt, and three
table-spoonsful of brewer's yeast. Mix it gradually with a quart of warm milk,
having in it a table-spoonful of melted butter. Let it rise, and then put two
eggs, well beaten, into it. Grease the waffle-irons well each time they are
used.
MRS. COLLINS' BATTER CAKES.
Take four eggs, beat them separately, and to the yolks add a pint of rich milk,
beat in enough flour to make it into a thick batter. Put in a tea-cupful of sour
cream, a tea-spoonful of saleratus; add this to the batter, mix in lightly the
white of the eggs, beaten to a froth, and bake on a hot griddle like buckwheat
cakes.
TO MAKE CORN DODGERS.
Sift some Indian meal, throw into it a little salt, pour enough hot water over
it to make it stick well together; work it well with the hand, make it into
rolls, and bake in a moderate oven.
TO MAKE TOAST.
Cut your bread a third of an inch thick; stale bread is the best. Toast it a
light brown on each side. Put a pint of rich milk on the fire, add to it half a
pound of butter; when the butter is well
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Classic
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