- 2 cups cold boiled rice,
- 1 pint Gold Medal Flour,
- 1 teaspoonful salt,
- 1 tablespoonful sugar,
- 1½ teaspoonfuls baking powder,
- ½ pint milk,
- 3 eggs.
Dilute rice, made free from lumps, with milk and beaten eggs; sift together Gold Medal Flour, sugar, salt, and powder; add to rice preparation, mix into smooth, rather firm batter; muffin-pans to be cold and well greased, then fill ⅔; bake in hot oven 15 minutes. One cup cold boiled hominy may be substituted for rice.
SOFT WAFFLES
- 1 quart Gold Medal Flour,
- ½ teaspoonful salt,
- 1 teaspoonful sugar,
- 2 teaspoonfuls baking powder,
- 1 large tablespoonful butter,
- 2 eggs,
- 1½ pints milk.
Sift together Gold Medal Flour, salt, sugar and powder; rub in butter cold; add beaten eggs and milk; mix into smooth, consistent batter that will run easily and limpid from mouth of pitcher. Have waffle-iron hot and carefully greased each time; fill 2-3, close it up; when brown turn over. Sift sugar on them, serve hot.
RICE WAFFLES
Into a batter as directed for soft waffles stir 1 cup of rice, free from lumps; cook as directed in same recipe.
VIRGINIA WAFFLES
Cook ½ cup white Corn Meal in 1½ cups boiling water 30 minutes, adding 1½ teaspoonfuls salt. Add 1½ cups milk, 2 tablespoonfuls sugar, 2 tablespoonfuls melted butter, 2 cups Gold Medal Flour mixed with 2 heaping teaspoonfuls baking powder, and 2 eggs, whites and yolks beaten separately. Cook in hot, well-greased waffle-iron.