With the iron properly greased and sufficiently hot, place
several spoonfuls of the batter in the center and close the iron. By so
doing, the batter will be pressed out to cover the entire surface. In
pouring the batter, do not cover the entire surface of the iron with
batter nor place any near the outside edge, for it is liable to run out
when the iron is closed. In case this happens, be sure to put in less
batter the next time. Allow the waffle to brown on the side near the
fire and then turn the iron, so as to brown the other side. When the
waffle is sufficiently brown, remove it; then grease the iron and repeat
the process.
[Illustration: FIG. 8.]
46. WAFFLES.--The form of hot bread known as waffles, which are
illustrated in Fig. 8, offers the housewife an excellent opportunity to
add variety to meals. Practically no one dislikes waffles, and they are
especially appetising when sprinkled with powdered sugar or served with
sirup. They are often served with chicken or other gravy.
WAFFLES
(Sufficient to Serve Six)
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1-2/3 c. milk
2 Tb. melted fat
Sift the flour, baking powder, and salt together. Beat the yolks and
whites of the eggs separately. Add the beaten yolks and the milk to the
dry ingredients and then stir in the melted fat.
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