The Boston cooking-school cook book

Cider Follow directions for making Waffles. Serve with BOILED CIDER. Allow twice as much cider as sugar, and let boil until of a syrup consistency. Rice Waffles 1¾ cups flour ⅔ cup cold cooked rice 1½ cups milk 2 tablespoons sugar 4 teaspoons baking powder ¼ teaspoon salt 1 tablespoon melted butter 1 egg Mix and sift dry ingredients; work in rice with tips of fingers; add milk, yolk of egg well beaten, butter, and white of egg beaten stiff. Cook same as Waffles. Virginia Waffles 1½ cups boiling water ½ cup white corn meal 1½ cups milk 3 cups flour 3 tablespoons sugar 1¼ tablespoons baking powder 1½ teaspoons salt Yolks 2 eggs Whites 2 eggs 2 tablespoons melted butter Cook meal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs well beaten, butter, and whites of eggs beaten stiff. Cook same as Waffles. [Illustration: WAFFLES.—_Page 80._ ] [Illustration: STRAWBERRY SHORTCAKE.—_Page 84._ ] [Illustration: SHIRRED EGG.—_Page 97._ ] [Illustration: EGGS À LA COMMODORE.—_Page 97._ ] Raised Waffles 1¾ cups milk 1 teaspoon salt 1 tablespoon butter ¼ yeast cake ¼ cup lukewarm water 2 cups flour Yolks 2 eggs Whites 2 eggs Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water, and flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten stiff. Cook same as Waffles. By using a whole yeast cake, the mixture will rise in one and one-half hours. Fried Drop Cakes 1⅓ cups flour 2½ teaspoons baking powder ¼ teaspoon salt ⅓ cup sugar ½ cup milk 1 egg 1 teaspoon melted butter Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper. Rye Drop Cakes ⅔ cup rye meal ⅔ cup flour 2½ teaspoons baking powder ½ teaspoon salt 2 tablespoons molasses