RAISED WAFFLES.— To 2 cups of flour add 2 cups of milk
and 5 tablespoons yeast; let rise over night, and in the morning
add 2 teaspoons melted butter, ^ teaspoon salt, and 2 eggs✪ Raised Waffles, whites
and yolks beaten separately.
CORN=STARCH WAFFLES — Make a batter with 2 cups
(heaped) corn=starch, 1 scant cup sugar, 2 eggs, a little lemon fla-
vor, adding milk as needed✪ Corn-Starch Waffles; warm the molds, butter them out and
fill; close them, place on the fire, then turn them over; repeat this
until they are evenly baked: dust sugar over them when done.
CORNMEAL WAFFLES — Take the beaten yolks of 3 eggs, 2
pints sour milk or buttermilk, and enough cornmeal to make a bat-
ter a trifle thicker than for griddle cakes; dissolve 1 teaspoon soda
in warm water, stir it into the milk, and add a little salt✪ Cornmeal Waffles. Use ^
wheat flour if they break in pieces while cooking.
RICE WAFFLES. — Use 2 eggs, | cup boiled rice, 1^ cups flour,
1 teaspoon baking powder, butter the size of a walnut, a little salt,
1^ cups milk✪ Rice Waffles; mix well and bake immediately.
RICE AND CORNMEAL WAFFLES.— Use 2 welbbeaten eggs,
"I pint cold boiled rice, ^ pint cornmeal, ^ jDint wheat flour, ^ tea-
spoon baking powder, 1 teaspoon salt, 2 tablespoons melted butter,
2 cups milk; beat together thoroughly before baking.
MUSHES, ETC.
As the grain of which mush is made is coarsely ground, in order
to cook the starch properly and soften the cellulose, long boiling is
required. Thorough cooking is the most important point connected
with its preparation.
CORNMEAL MUSH — Have the water coiling, and nothing
short of boiling with sufficient salt in the water for seasoning. Stir
the meal gradually, sifting it slowly through the fingers of the left
hand while stirring with the right. Use a kettle with a rounding
bottom. Do not make it too thick if it is to be eaten with milk, or
with sugar and milk for dessert. If it is to fry, 1 or 2 haudiuls of
MUSHES 287
flour added at the last will improve it. Mush should cook very thor-
oughly; after it is thickened enough, set it on top of the stove where
it will cook slowly 1 or 2 hours; stir often.
No 2. — Mix 1 cup corhmeal and 1 teaspoon salt to a paste with
a little cold water; then pour on 2 pints boiling water, put it in a
double boiler, and boil 4 or 5 hours. If the water cooks away add
more boiling water from the teakettle. There is no danger of its
burning in the double boiler. Anything will cook faster in the
double boiler, if the water in Hie lower boiler is strongly salted.
FRIED MUSH Put the mush in brick=shaped baking4ins used
for bread, and when cold and solid cut in slices. The old way has
been to fry the slices on a spider or on a griddle with salt pork fat.
A better way is to cut the slices a little less than |- inch thick; dip
them in beaten egg, roll in cracker or bread crumbs, and fry like
doughnuts in hot fat. Oatmeal or other mushes may be fried in the
same way.
GREEN CORN MUSH.— Take corn on the cob when the milk is
just set, grate it and make mush in the ordinary way; eat in milk.
Excellent.
Page 221 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
RAISED WAFFLES.— To 2 cups of flour add 2 cups of milk and 5 tablespoons yeast; let rise over night, and in the morning add 2 teaspoons melted butter, ^ teaspoon salt, and 2 eggs, whites and yolks beaten separately.
cornstarch WAFFLES — Make a batter with 2 cups (heaped) cornstarch, 1 scant cup sugar, 2 eggs, a little lemon flavor, adding milk as needed; warm the molds, butter them out and fill; close them, place on the fire, then turn them over; repeat this until they are evenly baked: dust sugar over them when done.
CORNMEAL WAFFLES — Take the beaten yolks of 3 eggs, 2 pints sour milk or buttermilk, and enough cornmeal to make a batter a trifle thicker than for griddle cakes; dissolve 1 teaspoon soda in warm water, stir it into the milk, and add a little salt. Use ^ wheat flour if they break in pieces while cooking.
RICE WAFFLES. — Use 2 eggs, | cup boiled rice, 1^ cups flour,
1 teaspoon baking powder, butter the size of a walnut, a little salt, 1^ cups milk; mix well and bake immediately.
RICE AND CORNMEAL WAFFLES.— Use 2 well-beaten eggs, "I pint cold boiled rice, ^ pint cornmeal, ^ pint wheat flour, ^ teaspoon baking powder, 1 teaspoon salt, 2 tablespoons melted butter,
2 cups milk; beat together thoroughly before baking.
MUSHES, ETC.
As the grain of which mush is made is coarsely ground, in order to cook the starch properly and soften the cellulose, long boiling is required. Thorough cooking is the most important point connected with its preparation.
CORNMEAL MUSH — Have the water coiling, and nothing short of boiling with sufficient salt in the water for seasoning. Stir the meal gradually, sifting it slowly through the fingers of the left hand while stirring with the right. Use a kettle with a rounding bottom. Do not make it too thick if it is to be eaten with milk, or with sugar and milk for dessert. If it is to fry, 1 or 2 haudiuls of
MUSHES 287
flour added at the last will improve it. Mush should cook very thoroughly; after it is thickened enough, set it on top of the stove where it will cook slowly 1 or 2 hours; stir often.
No 2. — Mix 1 cup corhmeal and 1 teaspoon salt to a paste with a little cold water; then pour on 2 pints boiling water, put it in a double boiler, and boil 4 or 5 hours. If the water cooks away add more boiling water from the teakettle. There is no danger of its burning in the double boiler. Anything will cook faster in the double boiler, if the water in Hie lower boiler is strongly salted.
FRIED MUSH Put the mush in brick=shaped baking4ins used
for bread, and when cold and solid cut in slices. The old way has been to fry the slices on a spider or on a griddle with salt pork fat. A better way is to cut the slices a little less than |- inch thick; dip them in beaten egg, roll in cracker or bread crumbs, and fry like doughnuts in hot fat. Oatmeal or other mushes may be fried in the same way.
GREEN CORN MUSH.— Take corn on the cob when the milk is just set, grate it and make mush in the ordinary way; eat in milk. Excellent.
Records on this page
Raised WafflesCorn-Starch WafflesCornmeal WafflesRice WafflesRice and Cornmeal Waffles