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Classic
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page 232
RICE WAFFLES. No. 1.
One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two
teaspoonfuls of baking-powder, one large tablespoonful of butter, two eggs, one
and a half pints of milk, one cupful of hot boiled rice. Sift the flour, salt,
sugar, and baking-powder well together; rub the butter into the flour; beat the
eggs, well, separately, and add the stiff whites last of all.
RICE WAFFLES. No. 2.
Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry
flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking-powder.
Beat separately the yolks and whites of three eggs; add to the yolks a cup and a
half of milk, work it into the flour, then add an ounce of melted butter; beat
the white of eggs thoroughly; mix the whole together. Heat the waffle-iron and
grease it evenly; pour the batter into the half of the iron over the range until
nearly two-thirds full, cover, allow to cook a moment, then turn and brown
slightly on the other side.
GERMAN RICE WAFFLES.
Boil a half-pound of rice in milk until it becomes thoroughly soft. Then remove
it from the fire, stirring it constantly, and adding, a little at a time, one
quart of sifted flour, five beaten eggs, two spoonfuls of yeast, a half-pound of
melted butter, a little salt, and a teacupful of warm milk. Set the batter in a
warm place, and when risen, bake in the ordinary way.
BERRY TEA-CAKES.
Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar,
two eggs, one and a half cups of milk, one heaping teaspoonful of baking-powder,
a piece of butter the size of an egg and flour sufficient to make a stiff
batter. In this batter stir a pint bowl of fruit--any fresh are nice--or canned
berries with the juice poured off. Serve while warm and they are a dainty
addition to the tea-table. Eaten with butter.
RYE DROP-CAKES.
One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little
salt, four eggs, well-beaten, and rye flour enough to make a thin batter; bake
in small cups, buttered, and in a hot oven, or in small cakes upon a hot
griddle.
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