Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

oven. Popovers Two cups of flour, sifted twice with one teaspoonful of baking-powder; half a teaspoonful of salt; two cups of milk; one egg, beaten very light. Beat for four minutes and bake in hot, buttered _pâté_, or gem pans, in a brisk oven. Serve at once. WAFFLES Risen waffles Four eggs; two cups of milk; three tablespoonfuls of melted butter; one tablespoonful of sugar; three cupfuls of flour, sifted with half a teaspoonful of salt; one-half yeast-cake dissolved in warm water. Beat well and long; set in a warm place to rise and bake in waffle-irons. Rice waffles One cup of boiled rice; one pint of sweet milk; two eggs; one teaspoonful of baking-powder; one teaspoonful of salt; a tablespoonful of butter and flour to make a thin batter. Sift salt, baking-powder and one scant cup of flour twice together; add milk and eggs, beat in butter and rice. Beat two minutes. Quick waffles Two cups of flour sifted twice with one teaspoonful of baking-powder and the same of salt. Three eggs; one tablespoonful of butter or cottolene or other fat. Two cupfuls of milk. Beat the yolks smooth, add the milk, and turn this upon the prepared flour. Whip lightly and quickly for one minute, add the stiffened whites and drop by the spoonful into heated and greased waffle-irons. GRIDDLE CAKES If you can get a soapstone griddle, use no other. Cakes are baked—not fried—upon it, and are thereby made comparatively wholesome. Set the griddle at the side of the range to heat gradually at least one hour before you begin to bake the cakes. If heated suddenly it is liable to crack. Clean with dry salt, then wipe with a clean cloth and it is ready for use. _Never_ allow a drop of grease to touch it. If you have an iron griddle, lubricate with a bit of salt pork, leaving just enough grease on the surface to prevent sticking. The popular prejudice against griddle-cakes is founded mainly upon the fact that dough or batter soaked in grease is abhorrent to dietetic ethics. Soapstone and iron griddles