Method.—Beat the butter and sugar to a cream, add the yolks of eggs, the salt, flour and milk, a little alternately, so as not to make the mixture either too stiff or too moist. When well mixed stir in as lightly as possible the stiffly-whisked whites of the eggs. Heat and butter the waffle-iron each time before filling it.
Time.—To cook, about 6 or 7 minutes to bake each one. Average Cost, 1s. 2d. to 1s. 5d. Sufficient for 9 or 10 persons. Seasonable at any time.
3930.—WAFFLES MADE WITH YEAST.
Ingredients.—Flour, 1 pint of warm milk, 1 tablespoonful of fresh yeast, 1 oz. of butter, ½ a nutmeg grated, ½ a teaspoonful of salt, 3 eggs.
Method.—Beat the eggs well, add the yeast, milk, butter melted, nutmeg, salt, and as much flour as will make a light batter. Cover, and let it remain in a warm place from 2 to 3 hours. Cook as directed in recipe No. 3438.
Time.—Altogether, about 4 hours. Average Cost, 9d. Sufficient for 7 or 8 persons. Seasonable at any time.
Ingredients.—1 lb. of flour, ¾ of a lb. of castor sugar, ½ a lb. of butter, 6 eggs, 1 gill of cream, the finely-grated rind of ½ a lemon, ½ a teaspoonful of saleratus, fruit jelly or apricot marmalade.
Method.—Beat the butter and sugar together until white and creamy, then add the lemon-rind and the eggs 2 at a time, beating well between each addition. Mix the saleratus with the cream, stir it into the mixture, and add the flour as lightly as possible. Turn into 4 round shallow baking-tins, and bake in a moderate oven. Allow the cakes to get cold, then split them and put a thick layer of fruit jelly, or apricot marmalade, which has been stiffened by a little gelatine, between the cakes. Cut into sections, and serve as a cold sweet.
Time.—To bake, about 20 minutes. Average Cost, 2s. 6d. Sufficient for 4 cakes. Seasonable at any time.