Set the mixture—minus the eggs and butter—over night as a sponge; add these in the morning, and bake in waffle-irons.
“Mother’s” Waffles. ✠
- 2 cups milk.
- 2 eggs.
- 3 cups flour.
- 1 teaspoonful cream-tartar.
- ½ teaspoonful soda.
- 1 saltspoonful salt.
- 1 tablespoonful melted butter.
Sift the cream-tartar into the flour with the salt. Dissolve the soda in a little hot water. Beat the eggs very well. Add the flour the last thing. If the batter is too stiff, put in more milk.
Rice Waffles (No. 1.) ✠
- 1 cup boiled rice.
- 1 pint milk.
- 2 eggs.
- Lard, the size of a walnut.
- ½ teaspoonful soda.
- 1 teaspoonful cream-tartar.
- 1 teaspoonful salt.
- Flour for a thin batter.
Rice Waffles (No. 2.)
- 1 quart milk.
- 1 cup cold boiled rice.
- 3 cups rice flour, or enough for thin batter.
- 1 tablespoonful melted butter.
- 3 eggs.
- 1 teaspoonful salt.