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The 1918 Fanny Farmer Cookbook
1
/2 cup lukewarm
water
1
/2 teaspoon salt
1
3/4 cups buckwheat
flour
1
tablespoon molasses
Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm
water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the
morning,
stir well, add molasses, one−fourth teaspoon soda dissolved in one−fourth cup lukewarm
water,
and cook same as griddle−cakes. Save enough batter to raise another mixing, instead of using
yeast cake; it will require one−half cup.
4
6
Waffles
1
3
3/4 cups flour
1
cup milk
teaspoons baking
powder
Yolks 2 eggs
/2 teaspoon salt
1
Whites 2 eggs
1
tablespoon melted butter
Mix and sift dry ingredients; add milk gradually, yolks of eggs well beaten, butter, and whites
eggs beaten stiff; cook on a greased hot waffle−iron. Serve with maple syrup.
of
4
7
A waffle−iron should fit closely on range, be well heated on one side, turned, heated on
side, and thoroughly greased before iron is filled. In filling, put a tablespoonful of mixture in
other
each
compartment near centre of iron, cover, and mixture will spread to just fill iron. If sufficiently
heated, it should be turned almost as soon as filled and covered. In using a new iron, special
care must be taken in greasing, or waffles will stick.
4
8
Waffles with Boiled Cider
Follow directions for making Waffles. Serve with BOILED CIDER. Allow twice as much
cider
as sugar, and let boil until of a syrup consistency.
4
9
Chapter V − BISCUITS, BREAKFAST CAKES, AND SHORTCAKES
94
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