The Ideal cook book

491. Waffles—Ingredients—2 eggs, 1 pt. of milk, 1⁄2 oz. of butter, 1⁄2 gill yeast, salt to taste, and flour enough to form a thick batter. Warm the milk and butter together; beat the eggs, and add them by turns with the flour; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the batter, and brown them on both sides; butter them, and serve them with sugar. 492. Rice Waffles—Ingredients—1 gill of rice, 3 gills of flour, salt to taste, 1 oz. of butter, 3 eggs, as much milk as will make it a thick batter. Boil the rice in very little water until it is soft ; drain it and mash it fine. Then add the butter to the rice whilst it is warm ; whisk the eggs very light, the yolks and whites separately. Add the yolks to the rice, and as much milk as will form a batter. Beat the whole very hard, then stir the whites of the eggs gently into the mixture. Grease your waffle-irons, and bake them. If the batter should be too thin, add a little more flour. 493. Waffles (without yeast)—Ingredients—3 eggs, 1 pt. of milk, 1 teaspoonful of butter, as much flour as will make a batter. Beat the yolks and whites separately ; melt the butter, and while lukewarm stir it into the milk; whisk the yolks very light ; add to them the milk and flour alternately ; beat it well ; lastly stir in the whites, which should be whisked very dry. The batter should not be beaten after the whites are in. Grease your waffle irons after having heated them; fill them nearly full of the batter, close them, and place them over the fire ; turn the irons so as to bake the waffle on both sides. When done, take it out and butter it. These must be baked the moment they are mixed. 494. Spanish Buns—Ingredients—1 lb. of flour, 3⁄4 of a lb. of sugar, 1⁄2 lb. of butter, 4 eggs, 1 gill of yeast, 1 teaspoonful of cinnamon, 1⁄2 teaspoonful of nutmeg, 3⁄4 pt. of milk, 2 tablespoonfuls of rose water. Cut up the butter, and rub it well with the flour, add the sugar, beat the eggs very light, and stir in lastly the spices and rose-water, with milk enough to form a very thick batter, then add the yeast. The next morning stir it again, and let it rise the second time. Butter your pans, and fill them three parts full. When they are done and cold, sift sugar over, and with a sharp knife cut them in squares. 152 ‘THE Dominion Cook Book. 495. Buns—Ingredients—1 lb. of flour, 3 oz. butter, 1⁄2 lb. sugar, 2 eggs, 3 half gills of milk, 1 gill of home-made yeast, 1 tablespoonful of rose-water, 2 teaspoonfuls of powdered cinnamon. Warm the butter in the milk; beat the eggs; mix them with the milk and butter, and pour altogether into the pan of flour; then add the rose-water, cinnamon, and yeast. -Mix all thoroughly, knead the dough well, let it rise ; when light, make it out into cakes ; put them in buttered pans, let them stand till they rise again, and bake them. 496. Easter Buns—Ingredients—3⁄4 quartern of white bread dough, 6 oz. fresh butter, 6 oz. white sugar, 4 eggs. Beat the sugar and eggs together and mix them well with the dough (if it is stiff the best plan is to beat it with your hand, but if not a spoon will answer the purpose). When this is done add the butter. Put the mixture into tins or cups, and bake for about twenty minutes in a quick oven. 497. Pop-Overs—Ingredients—Take of equal proportions (say 2 cupfuls) milk and flour, 2 eggs, a little salt, butter the size of an egg. Mix the salt in the flour, beat the eggs, add to it milk and pour upon the flour; mix well, melt the butter and add to other ingredients; the last thing, grease and half fill the tins; bake quickly. 498.. Doughnuts— Ingredients—2 qts. flour, 1 teacupful of sour cream, 2 cupfuls of sugar, 3 eggs, I teaspoonful of soda.