Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-04-15
90 liable Talks.
BY Jeannette Boyer. Home Service Dept.
Royal Milling Company
wAFFLEs FOR SUPPER

center OF friendly supper. where the hostess
sits at the dining table and pours the
the electric waffle iron placed before her.
Then one may eat wafrles and waffles with
gourmet delight. Here are successfully
tried waffle menus;
wa6les Maple Syrup
Baby Pork s~ausages
Fruit Salad Sugar Cooky
warles Crisp Bacon
Fried Eggs straight up
Jellied Vegetable Salad
Charleston Pie
Menu III
Waffles Dreamed Chicken
Potato Chips Spiced Pineapple Rings
Coffee parfait
Little Chocolate Cakes
or Fudge Squares
Waffles are made in various ways. Here
Is a delicious one made with sweet milk
and baking powder.
Rex Wanles
Two cups Rex flour, 4 tsp. baking pow
der, 1 tbsp. melted shortening, ~ cups
milk, 2 eggs tseparate), u tsp. salt.
Sift together flour, baking powder and
salt. Add milk to slightly beaten egg
yolks. Mix we'll and add to dry ingredi-
ents. Add melted shortening and fold In
stiffly beaten whites of eggs. Bake In hot
waffle iron. This recipe makes eight medi-
um sized wanles.
If the iron is an aluminium one In good
condition, 1t will not need to be creased.
The above recipe can be varied IL you
like to be different" In the following ways:
Chocolate wafles-add 3 tbsp. cocoa
which have been mixed with 2 tbsp. boiling
water.
Pineapple waffles-add 6 tbsp. shredded
pineapple aud 5 tbsp. pineapple juice ITO
the original recipe and serve with pine
apple syrup-made OF y cup sugar. ! cup
A rule calling for sour cream or sour
milk is the following:
Sour Cream, WafrIes
One and one-half cups Rex four, u tsp.
salt, W tsp. soda, 11-3 cups sour cream or
rich sour milk or a mixture of the two, 3
egg yolks well beaten, 5 egg whites beaten
stir.
Sift together the -four, salt. sugar and
soda. d slowly the cream and egg y0lks
well mixed, and lastly fold in the stifly
beaten egg whites. Use one large spoonful
of mixture for each waffle and cook on hot
waffle iron.
Menu | is quite the usual waffle supper,
which Is served at churches and in waffle
shops; at your own kitchen -side, or per-
haps your breakfast nook or dinette, you
will enjoy different combinations. A ten
derby fried egg, straight up" with a curl
Of crisp bacon, placed on top Of a waffle is
particularly pleasing to country bred pal
ates. and Is not to be smiled at by city
gentry; The Charleston Pie; mentioned in
Menu III, will top of a Sunday night sup
per to perfection. l know!
Charleston Pic
Six tbsp. Rex -four, / cup sugar, Y tsp.
salt, 2 cups milk, 2 egg yolks, 2 tbsp. but
ter, / tbsp. vanilla. "a cup nut meats, 2 egg
whites, 4 tbsp. sugar, l baked pie shell.
Mix -four, sugar, salt and cut chocolate
together. Add milk and beaten egg yolks.
Cook over hot water or low fire until thick
enough to coat a spoon stirring constantly.
Add butter and vanilla and mix well. Re-
move from fire and pour into baked pie
shell. Sprinkle with broken nuts. Cover
top with meringue made by beating 2 egg
whites until stiff and adding 4 tbsp. sugar,
beating until smooth and glossy. Spread
on top of pie and bake in moderate oven,
Is to 20 minutes until meringue is delicate
brown.
As the close to Menu III I've suggested
coffee parfait, a recipe which was given
several weeks ago, and little chocolate cakes
or fudge squares.
Little Chocolate Cakes
One and one-half cups sour conee cream,
2 cups brown sugar, 2 eggs, 81 cups Rex
-four, "a tsp. salt, 4 tsp. baking powder, 8
squares melted chocolate, " cup broken
nuts, " cup raisins. II
Mix the sugar and cream together, add
the eggs and beat very thoroughly and
vigorously. Add the dry ingredients sifted
together and the chocolate which has been
melted over hot fire. Add nut meats and
~raisins, and drop the batter from the
spoon on creased baking pans In very
small dobs. Bake in a moderate oven 375
degrees r. for about 8 to 10 minutes. Store
In a good cake or bread box. Cakes i'm
prove on age. This makes about four
dozen.
One cup sugar, u cup melted butter, j
egg, unbeaten, z squares chocolate, melted,
q tsp. vanilla, n cup Rex -four, " cup
walnut meats cut In pieces.
Mix the ingredients In order given. Line
a seven-inch square pan with waxed paper.
Spread mixture evenly in pan and bake In
slow oven. As soon as taken from oven,
turn from pan, remove paper, and cut
Z on kQ1 In gnnurpc Re pprfniu m rpmoVp the
paper at once and cut squares while hot.
Puddings and Sauces
For the housewife who scorns puddings
as being too heavy or too rich, a few
pudding reminders are necessary. Their
type In the meal diet depends upon the type
OF meal previously served before the des-
sert. After a heavy dinner, most certainly
a heavy pudding should not be served.
AS a rule you will find them classed
with the more substantial desserts, and
should rightfully be served only after a
light meal. in fact the meal should be
planned with the buildings in mind.
Puddings are of three types, boiled,
steamed or baked, and may be served hot
or cold with a prepared sauce or whipped
cream.
When used In the diet of children they
should be very simple, consisting of milk,
eggs and cereal, sometimes fruit may be
added. The simple batter buildings are
suitable for children when served with
cream rather than a rich sauce. The heavier
fruit or steamed pudding should De given
only to those with more hearty digestlons.
Much of the success In making and serv-
ing puddings depends upon the way In
which they are served or decorated. You
have no idea how much they are improved
with a spoonful Of whipped cream and a
few nuts or a cherry on top. The decora-
lions add very little expense, and certainly
they add to the attractlveness of the food
as well as the flavor.
Keep In mind IL puddings are to be cold
or hot, not to serve them in-between. Moth
ing takes away so much from the taste OF
a food which should be cold and Is served
just partly chilled. Nothing so quickly
spoils a cold dessert as a warm plate.
Place them in the refrigerator a few hours
before ready to serve.
If your pudding has a tendency to stick
to the mold, place a hot wet cloth around
1t for n few minutes, and 1t will slip out
with very little trouble.
The sauce may either make or mar the
pudding. 1t should be prepared with the
greatest care. The same as when serving
the pudding, If the sauce Is to be cold, see
that 1t Is chilled.
TO be tempting a sauce must be Of the
proper consistency, neither too thin nor too
thick, and Of q contrasting flavor and color.
Blending Of favors has much to do with
the success of making a good pudding
loauco 81