The Washington herald., 1913-01-07
BY LIDA AMEs WILLIS.

DTedQ-
There is no doubt that a perfect loaf
of bread of best quality has very ef-
fective influence in ciyilizing man. But
even the light, sweet, fragrant, ana de-
ncious loaf may, by its monotony, cease
to charm the palate. Therefore, II is
well to treat TO variety. For those VINO
pay close attention to the rules OF
health, we offer this advice: Never eat
yeast bread fresh from the oven-not
until 1t is perfectly cold and at least
twelve hours old. The reason Tor TINS
is that when masticated hot bread is
reduced to a gimmy, tenacious mass
that is with difficulty dissolved by the
gastric juices And when the bread mas
not been properly raised ana Ine
yeast plant finally destroyed by baking
the undigested mass ferments and causes
much distress to the unwary eater.
All Americans have a taste for hot
breads-a taste that is universal in the
South and rapidly gaining headway IN
the North Many protests are. MADE
against this widespread practice, warm
biscuits. hot rolls and buns. cornbread'
rriddle cakes, and wafies all being de-
nounced by the health guardians.
leaving out the hot rolls and buns,
which are raised with yeast, and using
a good wholesome baking powder ana
not too much shortening, such as laro
or butter, and as little flour as possible
and that of the best quality the only
I'll effects we have observed has been
due to overindulgence. not the cakes
themselves. For, trifiing as they may
seem. waffies and butter cakes are very
fIltng. and we hae known farmhands
to make a meal entirely OF batter CAKES
and sirup, with cup OF conee' per
hans and feel greatly overfed after de-
vouring eight of ten good sized cakes.
serve Little with Them.
Really. the best time to indulge in
wales and batter cakes is luncheon.
sarvInp vary little else with them-a little
I,,icv sub-acid fruit, baked apple, cram
berry sauce, or peach butter, and conee'
,ea cider or buttermilk-never sweet
milk or cocoa.
The Southern people live on such NOT
breads as cornpones, battercakes anu
wakes. and have less indigestion thah
the Northern cold bread nend' nne
southerner living a less strenuous life
mentally and physically, has, methinks.
more to do with existing facts than ms
Indulgence in hot breads He does not
eat as often. or as much or as hur-
rieIIv as his North countryman- He
would surely die IL he did.
The Southern cook classes her batter
cakes flanneIcakes. waffies. biscuit. &c,
as breakfast relishes. And such they
should be when served with other break-
fast foods, such as fruit, cereal, pork or
egg, and most likely potatoes chahge
from a roll, or biscuit, or slice OF toast
and more appettzing on a cold winter
morning than a slice OF the hnest coid
bakers bread.
wafies.
ALWAYS
command her own price. They may be
made of white flour. cornmeal, mush'
bominy and rice and are equally de-
lightful served for breakfast, luncheon
or tea. II you wish your waffies OF the
very finest quality, melting in the
you must use good butter ana
rich milk. However, with care you can
make very delicate tender waffies with
lukewarm water and lard or vegetable
shortening. If you have but a little
milk, add an equal amount of water and
cook down in a double boiler or in the
oven until you have the desired quantity
that is quite like cream in consistency
Let it cool before using II.
Remember that the batter for waffies
must be smooth and thin enough to
spread quickly over the waffle iron,
must be well creased and smok-
ing hot.
Plain "dmee
Take three cups of sifted -four and add
a teaspoonful of salt and three level tea
spoonfuls baking powder. Mix thorough
". Add a large tablespoonful Of butter
to a pint OF milk scalding hot and let
It get lukeworm before using. Mean
while separate two eggs and beat yolks
very light.
Add the milk and the whites Of the
eggs beaten up to a stiff froth, then
gradually stir and beat the liquid into
the -four, making a smooth batter. IL
too thick add a little more cold milk.
Have the irons hot and well brushed
with melted lard. Pour the batter into
a pitcher and then fill the irons, on one
side until the elevations are all covered
lightly. Close the irons quickly and turn
them over and bake about two minu-
tes. If the irons are just right heat the
waffies will be a fine delicate brown.
Have ready heated dish and remove
the watfies from the iron to this dish and
serve at once. or place in the warming
oven while baking more.
Cream Wafies.
Take one cup Of pastry flour and mix
with three tablespoons of cornstarch
and a saltspoonful of salt. Beat one egg
we'll and mix into the flour with two
cups of sour milk and a scant teaspoon
full of baking soda dissolved in a table
spoonful hot watert Beat to a thin,
smooth batter. Pour into the waffle irons
and bake a nice brown. Butter before
sending to the table.
Southern Rice wafies.
One cup cornmeal. one cup -four sifted
with two teaspoonfuls baking powder
and one teaspoonful salt. Add a cup of
warm milk to a cup of cold boiled rice
and a tablespoonful of butter. When !
cool. add two well-beaten eggs. Add the
iour and meal and beat to a smooth bat
Ter. Use the soft white cornmeaL II
The yellow meal is used, take but half a
cupful to one and one-half cups -four.
Potato wafies.
Take two cups of mashed white pots-
sieve- Add three cups Of milk and two
powder and four eggs. the
potatoes, and the whites beaten to a |
not. yell-greased iron for about five
minutes.
French Griddle Cakes.
Separate six eggs and beat the yolks |
'ery light with a heaping tablespoonful
4 sugar and a tablespoonful of butter. |
Then add three cups of sifted pastry |
iour mixed with teaspoonful Of bak- /
ng powder. Then add the whites of the |
ggs, beaten to a stif fro.h, and corr
inue to beat to a smooth batter. Have
'atter little thicker than the waffle
,atter, but thin enough to spread nicelyl