The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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BREAKFAST, T.UNCH AND TEA.                     347
bage to free it from water, chop fine and lay it in a steak dish, lay the sausages upon the top, put a little hot vinegar to the gravy in the pan and pour over it; or mashed potatoes, stewed pumpkin, or boiled hominy may do in the place of spinach. For dinner and breakfast.
Waffles—Mrs. R.—To 1 quart of flour add an egg and a spoon­ful of yeast, make these to a thin batter with milk, then put in 2 ozs. of butter and set to rise. It is better to make the batter early in the morning or over night.
Waffle Sauce—Scald 2 cups of new milk or sweet cream, and while taking from the fire stir 2 teaspoonfuls of butter, a teaspoon-ful of salt into it. When melted serve up with the waffles,
Waffles—Mrs. R. S. Robinson, San Fransisco, Cal.—Beat well the whites and yolks of 2 or 3 eggs separately, then have ready some sour milk that has been turned on the stove or near the fire, then stir to it a very little soda, a little salt, the yolks of the eggs, then stir in flour enough to make a moderately stiff batter. Have your irons clean, well greased and hot, pour in the batter; as you take the waffles out butter them well and keep hot in the stove until served.
Note—The whites beaten to a solid foam should be added a por­tion at a time and stirred in the batter as you make the waffles. If you have but little milk, mix water with it, or use water altogether. Bacon grease is better than lard to fry waffles with.
American Raised Waffles.—One pint of sweet milk, 1 heaping teaspoonful of thick brewer's yeast, 1 quart of flour, another tea-spoonful of sweet milk, in which dissolve 1-4 teaspoonful of soda. Let it rise until light, then bake as other waffles. Serve with butter and sugar.
Buckwheat Cakes.—Put into 1-2 gallon pitcher 3 cups of luke­warm water, to this add 1-2 cupful of baker's yeast with a little salt, then stir in enough fresh buckwheat to make a thick batter; cover the pitcher after beating the batter thoroughly, and set it to rise over night. Next morning stir in 3 tablespoonfuls of molasses, then dis­solve 1-4 teaspoonful of soda in 3 tablespoonfuls of milk. Beat the whole well together and pour the batter from the pitcher upon a well greased and heated griddle.
Cream Cookies,—'lake 1-2 pint of cream, 1 pound of sugar and 1 egg, beat them together, then add 1-2 cupful of sour milk, 1-2 teaspoonful of soda, and flour enough to roll; roll out thin, cut them m out with a cake-cutter, moisten them on the top with a little cold water, sift over them a little white granulated sugar in which has been grated some nutmeg. Bake in a quick oven.