Beat the egg whites
stiff and fold them into the batter. Bake according to the directions
given in Art. 45.
47. RICE WAFFLES.--Rice waffles offer an excellent means of utilizing
left-over rice. Such waffles are prepared in about the same way as the
waffles just mentioned. In working the cooked rice into the dry
ingredients, use should be made of a light motion that will not crush
the grains, but will separate them from one another. Left-over cereals
other than rice may also be used in this way.
RICE WAFFLES
(Sufficient to Serve Six)
1-3/4 c. flour
2 Tb. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. cooked rice
1-1/2 c. milk
1 egg
1 Tb. melted fat
Mix and sift the flour, sugar, baking powder, and salt, and then work
the rice into the dry ingredients. Add the milk and the well-beaten yolk
of egg. Stir in the melted fat. Beat the egg white stiff, and fold it
into the batter. Bake as previously directed.
MUFFIN RECIPES
[Illustration: Fig. 9]
48. Muffins are examples of thick batters with variations. This form of
hot bread, an illustration of which is shown in Fig. 9, may be baked in
a pan like that shown at _h_, Fig. 1, or in individual tins. Just as
other forms of hot breads assist the housewife in making changes or
additions to meals, so do muffins, as they are usually relished by
nearly every one.
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