Original White House Cookbook

One pint of sour cream, two eggs, one pint of flour, one tablespoonful of corn meal, one teaspoonful of soda, half a teaspoonful of salt. Beat the eggs separately, mix the cream with the beaten yolks, stir in the flour, corn meal and salt ; add the soda dissolved in a little sweet milk, and, lastly, the whites beaten to a stiff froth. RICE WAFFLES. No. 1. One quart of flour, half a teaspoonful of salt, one teaspoonful of sugar, two teaspoonfuls of baking powder, one large tablespoonful of butter, two eggs, one and a half pints of milk, one cupful of hot boiled rice. Sift the flour, salt, sugar and baking powder well together ; rub the butter into the flour ; beat the eggs well, separately, and add the stiff whites last of all. RICE WAFFLES. No. 2. Rub through a sieve one pint of boiled rice, add it to a tablespoonful of dry flour, two-thirds of a teaspoonful of salt, two teaspoonfuls of baking powder. Beat separately the yolks and whites of three eggs ; add to the yolks a cup and a half of milk, work it into the flour, then add an ounce of melted butter ; beat the whites of eggs thoroughly ; mix the whole together. Heat the waffle-iron and grease it evenly ; pour the batter into the half of the iron over the range until nearly two-thirds full, cover, allow to cook a moment, then turn and brown slightly on the other side. GERMAN RICE WAFFLES. Boil a half pound of rice in milk until it becomes thoroughly soft. Then remove it from the fire, stirring it constantly, and adding, a little at a time, one quart of sifted flour, five beaten eggs, two spoonfuls of yeast, a half pound of melted butter, a little salt and a teacupful of warm milk. Set the batter in a warm place, and, when risen, bake in the ordinary way. BERRY TEA-CAKES. Nice little tea-cakes to be baked in muffin-rings are made of one cup of sugar, two eggs, one and a half cups of milk, one heaping teaspoonful of baking powder, a piece of butter the size of an egg and flour sufficient to make a stiff batter. In this batter stir a pint bowl of fruit — any fresh are nice — or canned berries with the juice poured off. Serve while warm and they are a dainty addition to the tea-table. Eaten with butter. RYE DROP-CAKES. One pint of warm milk, with half a teaspoonful of soda dissolved in it, a little salt, four eggs well beaten, and rye flour enough to make a thin batter; bake in small cups, buttered, and in a hot oven, or in small cakes upon a hot griddle. WHEAT DROP-CAKES. One pint of cream, six eggs well beaten, a little salt, and wheat flour enough to make a thin batter; bake in little cups buttered and in a hot oven fifteen minutes. POP-OVERS. Two CUPS of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonful of salt, bake in cups in a quick oven fifteen minutes. Serve hot with a sweet sauce. FLANNEL CAKES. (With Yeast.)