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Classic
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page 231
heat a little when they are nearly done. As the best-prepared gems may be
spoiled if the heat is not sufficient, care and judgement must be used in order
to secure this most healthful as well as delicious bread.
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 buttermilk or sour cream, in which has been dissolved half a
teaspoonful 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 thoroughly, but with
nicety, and bake quickly. Fill the irons only half full of batter, that the
waffles may have room to rise.
CREAM WAFFLES.
One pint of sour cream, two eggs, one pint of flour, one tablespoonful 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, last, the whites
beaten to a stiff froth.
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