45. PROCEDURE IN BAKING WAFFLES.--The procedure in making waffles is
very similar to that in making griddle cakes. While the waffle mixture
is being prepared, heat the waffle iron. Then grease it thoroughly on
both sides with a rind of salt pork or a cloth pad dipped in fat, being
careful that there is no excess fat, as it will run out when the iron is
turned over. With the iron properly greased and sufficiently hot, place
several spoonfuls of the batter in the center and close the iron. By so
doing, the batter will be pressed out to cover the entire surface. In
pouring the batter, do not cover the entire surface of the iron with
batter nor place any near the outside edge, for it is liable to run out
when the iron is closed. In case this happens, be sure to put in less
batter the next time. Allow the waffle to brown on the side near the
fire and then turn the iron, so as to brown the other side. When the
waffle is sufficiently brown, remove it; then grease the iron and repeat
the process.
[Illustration: FIG. 8.]
46. WAFFLES.--The form of hot bread known as waffles, which are
illustrated in Fig. 8, offers the housewife an excellent opportunity to
add variety to meals. Practically no one dislikes waffles, and they are
especially appetising when sprinkled with powdered sugar or served with
sirup. They are often served with chicken or other gravy.
WAFFLES
(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
Mix and sift the flour, sugar, baking powder, and salt, and then work
the rice into the dry ingredients. Add the milk and the well-beaten yolk
of egg. Stir in the melted fat. Beat the egg white stiff, and fold it
into the batter. Bake as previously directed.