"GRANDMOTHER'S" RECIPE FOR BUTTERMILK WAFFLES
Mix to a smooth batter, 4 cups of sour buttermilk, 5 cups of flour, and add 1 tablespoon of melted butter, 1 teaspoon salt, 1 tablespoon of molasses. Add the well-beaten yolks of 3 eggs, 1½ teaspoonfuls of baking soda, dissolved in a little hot water. Lastly, add the stiffly-beaten whites of 3 eggs. Place about 3 tablespoonfuls of the batter on hot, well-greased waffle irons. If buttermilk cannot be procured, sour milk may be used with good results, providing the milk is quite sour. From this quantity of batter may be made twelve waffles. Serve with maple syrup or honey.
BREAD GRIDDLE CAKES
To 1 pint of sour milk add about 3 slices of stale bread and allow the bread to soak in this mixture over night. In the morning beat up smoothly with 1 egg yolk, 1 teaspoonful of soda, a pinch of salt and enough cornmeal and white flour, in equal quantities, to make a moderately thin batter. Lastly, add the stiffly-beaten white of egg, bake on a hot griddle. Cakes should be small in size, as when baked cakes are less readily turned than other batter cakes. These cakes are economical and good.
NEVER FAIL "FLANNEL" CAKES