Eagle River review. [volume] (Eagle River, Wis.) 1890-1927, 1895-09-26
WAFER AND WAFFLE.

Of these two old-fashiOned cakes
in irons, the waffle alone survives. It is
true that wafer irons are still on sale
in old-time housefurnishing shops Of
Boston, where families of English de-
scent cling to tradition in matters of the
table; but the up-to-date New York cook
would hardly know what genuine
wafer was. It is thin, small cake
one so thin that it's thickness has passed
cake was probably in eucharist bread,
which is still used in the Roman Catho-
lie churches in this way.
The wafer, baked between thin, fat
sheets of iron, is a much older cake than
the waffle which is baked in the thicker
irons, which have rim and raised fig
ures ON them. Both irons were formerly
made with long handles so that they
could be used in a fireplace. The newer
waffle irons are now fitted over a stove
hole, and are arranged so that they can
be turned or whirled from one side to
another. It is the latest American i'm
provement, but to be a success it must,
like everything else, be perfect fit.
If the iron is smaller or larger than the
stovehole the revolving part will not
move smoothly and the grease will fall
over the stove and cause no end of an
noyance and work.
A thin, sweet pancake batter made of
eggs, -four, sugar and milk was used for
the thin wafer; and if one desires to re-
vive these old-fashioned sweet cakes one
must use the old-time wafer irons with
their quaint and inconvenient long
handles, for no inventor has yet found it
worth his while to improve them. The
recipes for Waff1es are many. The most
common waff1es are raised with soda and
cream of tartar To a pint of flour, in
which teaspoonful of cream of tartar
has been mixed and sifted, add quarter
of a cup of butter. two eggs and a cup
and a half of milk in which scant half
teaspoonful of soda has been dissolved.
Beat the batter vigorously and pour it
into the waffle irons, which must be
piping hot. Turn the iron the moment
it is filled, shut it, and in a few moments
turn it again; and when the waffle is
brown on both sides, as it should then be,
it is done. Butter the cakes if round
and place them in layers, cutting through
the layers to serve them.
The amateur fails oftener in baking
waffies than in making the batter. 1t
requires some knowledge of the proper
way to manipulate the irons to bake
them successfully. This once acquired,
they are as easily made as griddle cakes.
An excellent rice waffle, a recipe for
which E. asks. may be made as fol-
lows: Sift a pint and half Of wheat
-four with a teaspoonful of cream of
tartar; add two large tablespoonful Of
butter and rub it fine in the flour. Add
gradually a pint of milk in which u
Tablespoonful of soda has been melt
ed and two eggs beaten very light Put
in the milk. Add q cup and half of
hot boiled rice or of cold rice broken
into grains just before adding the flour.
Use instead two cups of fine hominy
# you wish hominy waffies.
The waffle raised with yeast is the
oldest and. some housekeepers think, the
most delicious form of waffle. Mix half
a cup of butter with a quart of -four
add slowly a quart of hot milk, and
when the mixture is lukewarm, half a
yeast cake. Beat we'll and add two
beaten eggs. Set the batter over night
Beat it well III the morning, let it rise
half an hour longer, and bake it in waffle
irons. It is more convenient to butter
waffle irons With a cup of melted butter
set in pan of hot water. Use swab
for the purpose.
Indian mullins are also delicious. but
must be served as soon as they are
cooked. Sift together a cup of wheat
flour and a cup of Indian meal: add
also two tablespoonfuls of sugar and a
Tablespoonful of salt Sift these arti-
Giles together and stir in two cups of
sour milk and halt cup of cream Then
stir in two tablespoonfuls of boiling wa
ter in which a scant teaspoonful of soda
has been dissolved Add two eggs thor
oughly beaten and beat the whole batter
vigorously and bake at once B. writes
that of Ill the five Sunday papers we
take we find your recipes the best by
all odds. We have often proved this
by experiments. New York Tribune.