Six eggs.
A pint of milk.
A quarter of a pound of butter.
A quarter of a pound of powdered white sugar.
A pound and a half of flour, sifted.
A tea-spoonful of powdered cinnamon.
Warm the milk slightly. Cut up the butter in it and stir it a little. Beat the eggs well, and pour them into the butter and milk. Sprinkle in half the flour, gradually. Stir in the sugar, by degrees, and add the spice. Stir in, gradually, the remainder of the flour, so that it becomes a thick batter. Heat your waffle-iron; then grease it well, and pour in some of the butter. Shut the iron tight, and bake the waffle on both sides, by turning the iron.
As the waffles are baked, spread them out separately on a clean napkin. When enough are done for a plate-full, lay them on a plate in two piles, buttering them, and sprinkling each with beaten cinnamon.
SOFT MUFFINS.
Five eggs.
A quart of milk.
Two ounces of butter.
A tea-spoonful of salt.
Two large table-spoonfuls of brewer's yeast or four made of
home-made yeast.
Enough of sifted flour to make a stiff batter.
Warm the milk and butter together, and add to them the salt. Beat the eggs very light and stir them into the milk and butter. Then stir in the yeast, and lastly, sufficient flour to make a thick batter.
Cover the mixture, and set it to rise, in a warm place, about three hours.
When it is quite light, grease your baking-iron, and your muffin rings. Set the rings on the iron, and pour the batter into them. Bake them a light brown. When you split them to put on the butter, do not cut them with a knife, but pull them open With your hands. Cutting them while hot will make them heavy.
INDIAN BATTER CAKES.
A quart of sifted indian meal. \
A handful of wheat flour sifted. }mixed.
Three eggs, well beaten. /
Two table-spoonfuls of fresh brewer's yeast, or four of home-made
yeast.
A tea-spoonful of salt.
A quart of milk.