The Myrtle Reed Cook Book

by Myrtle Reed

BLUE GRASS WAFFLES

Two cupfuls of thick sour cream, two cupfuls of flour, three eggs, well beaten, and half a teaspoonful of soda sifted with the flour. Mix quickly, folding in the stiffly beaten whites of the eggs last, and bake until golden brown and crisp on hissing-hot, well-greased waffle-irons.