Sift salt and baking powder with the flour; rub in the butter. Mix and
add the beaten yolks and milk, and last stir in the whites which have been
beaten to a stiff froth. Bake at once in well-greased waffle-irons. By
using two cups of milk, the mixture is right for pancakes. If sour milk is
used, substitute soda for the baking powder. Sour cream makes delicious
waffles.
RICE OR HOMINY WAFFLES.
One pint of warm boiled rice or hominy; one cup of sweet or sour milk;
butter the size of a walnut; three eggs; one teaspoonful of salt and one
of soda sifted with one pint of flour.
Stir rice and milk together; add the beaten yolks; then the flour, and
last the whites beaten stiff. By adding a small cup more of milk, rice
pancakes can be made. Boiled oatmeal or wheaten grits may be substituted
for the rice.
BREAKFAST PUFFS OR POP-OVERS.
One pint of flour, one pint of milk, and one egg. Stir the milk into the
flour; beat the egg very light, and add it, stirring it well in. Meantime
have a set of gem-pans well buttered, heating in the oven. Put in the
dough (the material is enough for a dozen puffs), and bake for half an
hour in a _very hot oven_. This is one of the simplest but most delicate
breakfast cakes made. Ignorant cooks generally spoil several batches by
persisting in putting in baking powder or soda, as they can not believe
that the puffs will rise without.
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