Boston Cooking-School cook book

Mix dry ingredients, add milk, stir until perfectly smooth. Add eggs, beat thoroughly, and cook one by one in tiny frying pan, very lightly greased. Tilt pan so that pancakes may be very thin and even. Spread with jelly and roll. Makes 18 to 24. Crépes Suzette. Add 1 teaspoon brandy and grated rind of ~ Y lemon to mixture for French Pancakes. Roll and reheat in Crépe Suzette Sauce: Cream 14 cup butter, beat in 4% cup powdered sugar, and add grated rind and juice of 2 tangerines or 1 orange and 14 cup Curacao. Serve as dessert. Arrange pancakes in a row on small platter, pour over some of the sauce, sprinkle with cognac, and light just before serving. Crepes Vert Galant. On each pancake, place 1 tablespoon whipped cream, mixed with finely chopped nuts. Roll, sprinkle with Cointreau, light, and serve as dessert. TO COOK WAFFLES On Electric Waffle Iron. Put one teaspoon water inside, put top down and turn on current. When it stops steaming, iron is at correct temperature for cooking waffles. Electric waffle irons do not require greasing. Put one tablespoon of waffle mixture in each compartment near center of iron. Cover and mixture will spread to fill iron. Leave closed until no more steam escapes. Waffles should be well puffed and delicately brown. Lift from iron with fork. On a Non-electric Iron. Heat on one side, turn, and heat other side. Grease thoroughly the first time iron is used. Grease each time before filling. Fill as above. If sufficiently heated, iron should be turned almost as soon as filled and covered. As a Final Touch, Sprinkle Crépes Suzette with Cognac and Set Alight To Serve Waffles. Serve for breakfast with maple sirup. For a heartier dish, serve with small sausages, creamed chicken, mushrooms, bacon or Fried Chicken. As a dessert, serve with maple sirup or serve Chocolate or Ginger Waffles with whipped cream. 14% cups flour 1 cup milk (about) 3 teaspoons baking powder 2 egg yolks, well beaten Y teaspoon salt 2 egg whites, beaten stiff 2 teaspoons sugar 3 to 4 tablespoons melted butter Mix and sift dry ingredients. Add milk gradually, egg yolks, butter, and egg whites. Cook as above. Serve with maple sirup or Mock Maple Sirup (p. 611). Makes 8 to 12 waffles. Sour Milk Waffles. Use rich sour milk and add 4 teaspoon soda. Sour Cream Waffles. Use rich sour cream. Add 4 teaspoon soda. Omit butter. SWEET POTATO WAFFLES 1 cup mashed sweet potato 4 cup melted butter 1 cup bread flour 1 cup milk Y% cup sugar 1 egg Mix first 5 ingredients in the order given; then add egg yolk, beaten until thick, and egg white, beaten until stiff. Cook (p. 107). RICE WAFFLES 134 cups flour 4 teaspoons baking powder 24 cup cold cooked rice V4 teaspoon salt 114% cups milk 1 tablespoon melted butter 2 tablespoons sugar 1 egg Mix and sift dry ingredients. Work in rice with pastry mixer or finger tips. Add milk, egg yolk well beaten, butter, and egg white beaten until stiff. Cook (p. 107). CORN WAFFLES ¥% cup milk 1 teaspoon salt 2 cups corn, freshly grated from 14 teaspoon pepper cob or canned and drained 2 teaspoons baking powder 1% cups flour 1 tablespoon melted butter 2 eggs, well beaten Mix and sift dry ingredients. Add corn, milk, butter, and eggs. Cook (p. 107). Serve like Corn Fritters. Makes 6 to 8 waffles. CORN MEAL WAFFLES 11% cups boiling water 1% cup white corn meal 11% cups milk 3 cups flour 3 tablespoons sugar 114 tablespoons baking powder 11% teaspoons salt 2 egg yolks 2 egg whites 2 tablespoons melted butter Cook meal in boiling water 20 minutes; add milk, dry ingredients mixed and sifted, egg yolks well beaten, butter, and egg whites beaten until stiff. Cook (p. 107). RAISED 134 cups scalded milk 1 teaspoon salt 1 tablespoon butter