Sufficient to Serve Six
)
- 2 c. flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1-2/3 c. milk
- 2 Tb. melted fat
Sift the flour, baking powder, and salt together. Beat the yolks and whites of the eggs separately. Add the beaten yolks and the milk to the dry ingredients and then stir in the melted fat. Beat the egg whites stiff and fold them into the batter. Bake according to the directions given in Art. 45.
47. RICE WAFFLES.--Rice waffles offer an excellent means of utilizing left-over rice. Such waffles are prepared in about the same way as the waffles just mentioned. In working the cooked rice into the dry ingredients, use should be made of a light motion that will not crush the grains, but will separate them from one another. Left-over cereals other than rice may also be used in this way.
RICE WAFFLES
(
Sufficient to Serve Six
)
- 1-3/4 c. flour
- 2 Tb. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 c. cooked rice
- 1-1/2 c. milk
- 1 egg
- 1 Tb. melted fat