Harper's cook book encyclopædia

Waffles, Ingleside. — Make one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter and a dessert - spoonful of salt. Set the mush aside to cool. Meanwhile beat separately till very light the whites and yolks of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of buttermilk or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda. Lastly, bring to the consistency of thin batter by the addition of sweet milk. Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise. Waffles, Quick Butter-scotch Waffles, Quick. — Sift together three cups of flour, a heaping teaspoonful of baking-powder, and a quarter of a teaspoonful of salt. Beat light in another bowl two eggs, and add to them two cups of milk. Now stir the flour into the milk-and-egg mixture, and the batter is ready for the waffle-iron. The waffle-iron must be thoroughly clean and perfectly dry when it is put away after using, and it must be kept in a dry closet, that it may not rust. To grease the iron preparatory to baking waffles, have it heated. Then apply the melted butter to the interstices with a small brush; pour the batter by the large cupful into it, that the iron may be filled quickly. As soon as one side is full, close the iron and turn the under side to the fire. Waffles, Rice. — One cup of boiled rice, three eggs, i oz. of butter, two cups of sour milk, one teaspoonful each of salt and soda. Stir into the rice the butter creamed and the eggs frothed; add the salt and the soda, stirring in the milk, adding flour enough to make a rather thick batter ; heat the buttered waffle-irons, which fill three-quarters full, and bake carefully. Brentford Rolls. See Bread. Broiled Eggs. Broth. Brown Bread. Sauce. See Eggs. See Soups. See Bread. See Sauces. Beef. French Vegetable. Mutton. Scotch. Soubise. Brussels Sprouts. Bruvaise Potage. Buckwheat Cakes. Buns. Burned Custard. Almonds. See Vegetables. See Soups. See Bread. See Bread. See Custards. See Almonds. Butter, Clarified. — Melt some butter in a perfectly clean saucepan, remove the scum, and let the impurities sink to the bottom when cooling. Strain it carefully, leaving the sediment at the bottom of the saucepan. It may be used instead of olive oil, both for salads and for other purposes. Butter, Maitre d’Hotel. — Into one cupful of good butter work a tablespoonful of lemon-juice and two tablespoonfuls of finely chopped parsley, with a little salt and white pepper. Pack into a small jar, cover, and keep in a cool place. It is useful to put on chops, steaks, cutlets, or with potatoes. Butter Sauce. — Rub two tablespoonfuls of flour and half a cupful of butter until creamy. Then gradually add the boiling water. Stir constantly, and take from the fire just as it comes to a boil. Flavoring (lemonjuice, pepper, etc.) can be added to the boiling water. Buttercup Jelly. See Jellies. Buttered Eggs. See Eggs. Toast. See Bread. Buttermilk Pudding, Baked. See Puddings. .. Biscuit. See Bread. Griddle Cakes.