The Boston cooking-school cook book

butter. Cook same as other griddle-cakes. Rice Griddle-cakes II 1 cup milk 1 cup warm boiled rice ½ teaspoon salt Yolks 2 eggs Whites 2 eggs 1 tablespoon melted butter ⅞ cup flour Pour milk over rice and salt, add yolks of eggs beaten until thick and lemon color, butter, flour, and fold in whites of eggs beaten until stiff and dry. Bread Griddle-cakes 1½ cups fine stale bread crumbs 1½ cups scalded milk 2 tablespoons butter 2 eggs ½ cup flour ½ teaspoon salt 4 teaspoons baking powder Add milk and butter to crumbs, and soak until crumbs are soft; add eggs well beaten, then flour, salt, and baking powder mixed and sifted. Cook same as other griddle-cakes. Buckwheat Cakes ⅓ cup fine bread crumbs 2 cups scalded milk ½ teaspoon salt ¼ yeast cake ½ cup lukewarm water 1¾ cups buckwheat flour 1 tablespoon molasses Pour milk over crumbs, and soak thirty minutes; add salt, yeast cake dissolved in lukewarm water, and buckwheat to make a batter thin enough to pour. Let rise over night; in the morning, stir well, add molasses, one-fourth teaspoon soda dissolved in one-fourth cup lukewarm water, and cook same as griddle-cakes. Save enough batter to raise another mixing, instead of using yeast cake; it will require one-half cup. Waffles 1¾ cups flour 3 teaspoons baking powder ½ teaspoon salt 1 cup milk Yolks 2 eggs Whites 2 eggs 1 tablespoon melted butter Mix and sift dry ingredients; add milk gradually, yolks of eggs well beaten, butter, and whites of eggs beaten stiff; cook on a greased hot waffle-iron. Serve with maple syrup. A waffle-iron should fit closely on range, be well heated on one side, turned, heated on other side, and thoroughly greased before iron is filled. In filling, put a tablespoonful of mixture in each compartment near centre of iron, cover, and mixture will spread to just fill iron. If sufficiently heated, it should be turned almost as soon as filled and covered. In using a new iron, special care must be taken in greasing, or waffles will stick. Waffles with Boiled