School and Home Cooking

by Carlotta C. Greer

In general, the following quantities of salt and fat are used for quick breads that contain little or no sugar:

FLOUR AND SALT

1/4 teaspoonful of salt to 1 cupful of flour

FLOUR AND FAT

1 tablespoonful of fat to 1 cupful of flour

While these data are helpful in formulating recipes, the pupil should remember that they are all approximate and for plain breads only. When recipes are modified by the addition of a cereal, a fruit, or a flavoring material, some of the quantities will need to be changed.

WAFFLES

2 cupfuls flour 3 to 3 1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 1 to 2 eggs 1 1/2 cupfuls milk 2 tablespoonfuls fat

Mix according to the directions for Plain Griddle Cakes. The quantity of baking powder depends upon the number of eggs. The greater quantity should be used with one egg. Before using the waffle irons, they should be heated slowly on both sides and oiled thoroughly. Oleomargarine, oil, or lard may be used for this purpose.

Pour the batter quickly into the hot irons, close the irons at once, and brown the waffles on both sides. Serve with sirup or gravy.