- 1 pint milk.
- 3 eggs, beaten very light.
- 1 tablespoonful melted butter.
- 1 teaspoonful cream-tartar sifted in the flour.
- ½ teaspoonful soda.
- 1 teaspoonful salt.
- A heaping pint of flour, or enough to make soft batter.
Rice and Corn-Meal Waffles.
- 1 cup cold boiled rice.
- ½ cup white flour, and same of corn-meal.
- 2 eggs well whipped, and milk to make soft batter.
- 1 tablespoonful melted butter.
- ½ teaspoonful soda, dissolved in hot water.
- 1 teaspoonful of salt.
Beat the mixture smooth before baking.
Be especially careful in greasing your irons for these waffles, as for all which contain rice.
Shortcake, &c.
Sunnybank Shortcake (for fruit.) ✠
- 2 scant quarts flour.
- 2 tablespoonfuls lard.
- 3 tablespoonfuls butter.
- 2½ cups sour or buttermilk. ”Loppered“ cream is still better.
- 2 eggs, well beaten.
- 1 teaspoonful soda, dissolved in hot water.
- 1 teaspoonful salt.
Chop up the shortening in the salted flour, as for pastry. Add the eggs and soda to the milk; put all together, handling as little as may be. Roll lightly and quickly into two sheets, the one intended for the upper crust half an inch thick, the lower less than this. Lay the latter smoothly in a well-greased baking-pan, strew it thickly with raspberries, blackberries, or, what is better yet, huckleberries; sprinkle four or five tablespoonfuls of sugar over these, cover with the thicker crust, and bake from twenty to twenty-five minutes, until nicely browned, but not dried. Eat hot for breakfast with butter and powdered sugar.
If sweet milk be used, add two teaspoonfuls cream-tartar sifted into the dry flour. It should be mixed as soft as can be rolled. This shortcake is very nice made with the common “black-caps” or wild raspberries.