Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Waffles.

1/2 pint of milk.

1/2 pint of flour.

2 tablespoonfuls of butter.

2 eggs.

1/4 teaspoonful of salt.

Warm the milk, and melt the butter in it. Let the mixture cool to about blood-heat. Beat the yolks of the eggs till light, and add the milk and butter to them. Pour this mixture on the flour and beat well. Beat the whites of the eggs to a froth, and stir them into the batter. Add the salt. Have the waffle-iron hot and well greased, and fry the waffles at once. Serve them the moment they are taken from the irons.

WAFFLE-IRON.

If eggs be scarce, use one egg and half a teaspoonful of baking powder.

In cooking waffles it is important to have both halves of the iron equally hot; and to insure this the iron must be turned frequently, both before and after the batter is poured in.