Margaret Brown's French Cookery Book

get the iron too hot, as the waffles will only take from 4 to 5 minutes to cook. When done sift sugar over them and serve at once on a napkin. No. 250. SOFT WAFFLES. One quart of flour, 1/2 teaspoonful of salt, 1 teaspoonful of sugar, 2 teaspoonfuls of baking powder, 1 large tablespoonful of butter, 2 eggs, 1-1/2 pints of milk. Sift flour, powder, and salt together, rub in the butter cold, add the beaten eggs, mix into batter, have waffle-iron hot and well greased each time; fill two-thirds full and close it up; when brown turn over, sift sugar on them and serve hot. No. 251. CRANBERRY TART. Pick and wash some cranberries in several waters, put them in a dish with the juice of half a lemon, quarter of a pound of loaf sugar crushed to 1 quart of cranberries; cover it with puff paste and bake it three-quarters of an hour. If tart paste is used take it from the oven five minutes before it is done and ice it; return it to the oven, and send to the table cold. No. 252. APPLE TART. Pare, core, and quarter some apples; make an apple pie; then when pie is done cut out the whole of the center, leaving the edges; when cold pour on the apple some rich boiled custard, and placed round it some small leaves of puff paste of a light color. No. 253. GRAHAM MUFFINS. One quart of Graham flour, 1 tablespoonful of brown sugar, 1 teaspoonful of salt, 3 teaspoonfuls of baking powder, 1 egg, and 1 pint of milk; sift the flour, sugar, salt, and powder together; add the beaten egg and milk, mix into a batter, fill cold well-greased muffin pans two-thirds full; bake 15 minutes in hot oven. No. 254. YORKSHIRE PUDDING. [Under Roast Beef.] This pudding is to accompany a sirloin of beef, loin of veal, or any fat, juicy joint. Six tablespoonfuls of flour, 3 eggs, 1 tablespoonful of salt, 1 pint of milk so as to make a tolerably stiff batter, a little stiffer than