Method.—Mix the flour, sugar, butter and eggs together until smooth, add the cream and milk, and beat well. Heat the waffle-irons, grease carefully with oiled butter, using a feather for the purpose, and pour about 2 tablespoonfuls of the preparation into each division. Bake each side from 2 to 3 minutes, or until lightly browned, and serve sprinkled with sugar.
Time.—About 20 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.
2919.—WAFFLES, AMERICAN.
Ingredients.—1 breakfastcupful of well-boiled rice, 2 eggs, 2 tablespoonfuls of milk, 2 tablespoonfuls of flour, butter.
Method.—The rice must be very dry and soft. Add to it the flour, eggs, and milk, and beat well. When nearly cold, bake as directed in the preceding recipe, spread liberally with butter, and serve hot.
Time.—About 20 minutes. Average Cost, 6d. to 7d. Sufficient for 4 or 5 persons. Seasonable at any time.
2920.—WAFFLES, FRENCH.
Ingredients.—4½ ozs. of fine flour, 2 tablespoonfuls of castor sugar, 1 tablespoonful of noyeau, a few drops of vanilla essence, ½ a pint of cream, 4 eggs.
Method.—Mix the flour, sugar, yolks of eggs, noyeau, and vanilla essence well together, add the cream, and lastly the stiffly-whisked whites of eggs. Cook as directed (see Waffles), and serve at once.
Time.—About 20 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 6 or 7 persons. Seasonable at any time.
