The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-04-08
90 Table Talks.
Jeanette Boyer, Home Service Dept,
Royal Milling Company
WAFFLEs FOR sUPPER

WAFFLES FOR SUPPER
An unexpected guest, some of sisters
special treat for ones own family, require
waffles on the menu A light, crisp waffle,
of glowing complexion, accompanied with
little pork Sausages and apple sauce, and
without fail some true maple syrup, can
we'll merit it's reputation of being one of
our most popular breakfast and luncheon
dishes. Fortunes and hearts have both been
won by the skillful cOncOctiOn of this
American dish.
It's appearance on our menus may find
various positions. Perhaps with its ac-
compartments it forms a one dish meal, or
it may be an entree or with a sweet syrupy
sauce the dessert. l like it best as the
center of friendly supper, where the hostess
sits at the dining table and pours the
mixed batter from a generous pitcher onto
the electric waffle iron placed before her.
Then one may eat waffles and waffles with
gourmet delight. Here are successfully
tried waffle menus.
Menu I
Wafles Maple Syrup
Baby Pork Sausages
Fruit Salad Sugar COOky
wanles Crisp Bacon
Fried Eggs straight up
Jellied Vegetable Salad
Charleston Pie
Menu III
Wafles 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 Wafle
Two cups Rex -four, 4 tsp. baking pow
der, 1 tbsp. melted shortening, IA cups
milk, 2 eggs (separate), a tsp. salt.
Sift together -four, baking powder and
salt. Add milk to slightly beaten egg
yOlks. Mix well n 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 wafles.
If the iron is an aluminium one in good
condition, it will not need to be creased.
The above recipe can be varied If yOJ
like to be different in the following ways
? Chocolate wafles-add 3 tbsp. cOcOi
> which have been mixed with . tbsp. boiling
, water.
Pineapple wafles-add 6 tbsp. shredded
pineapple aud 3 tbsp. pineapple juice t
I the original recipe and serve with pine
I apple syrup-made of y cup sugar, l GU
> pineapple, juice which is boiled until thick
e A rule calling for sour cream or sou
milk is the following:
. Sour Cream Wafles
: One and One-half cups Rex four, y tI
+ salt, p tsp. soda, 11-3 cups sour cream o
: rich sour milk or a mixture of the two,
e s sslE. y0lkS well beaten ) egg whites Oea's
4 Sift together the -four, salt, sugar an
soda. Add slowly the cream and egg yolk
- well mlAGQs anu AdoblJ AOAu III ~ bAL
= beaten egg whites. Use one large spOOnfI
of mixture for each waffle and cook on he
waffle iron.
Menu ! is quite the usual waffle supper
y which is served at churches and in vail
Il shops; at your own kitchen-side, or pei
II haps your breakfast nook or dinette, 70
will enjoy different combinations. A ter
derly fried egg, straight up" with a GU
of crisp bacon, placed on top OF a WatIle
particularly pleasing to country-D bred pa
ates, and is not to be shifted at by cit
e gentry. The Charleston Pie, mentioned !
Menu II, will top of a Sunday night SUI
per to perfection. / knOWl
Charleston Pie
9 Six tbsp. Rex -four, 1 cup sugar, ,Usl
q salt, 2 cups milk, 2 egg yOlks, z tDsp' gu
ter, 1 tbsp. vanilla, y cup nut meats, z Sc
whites, 4 tbsp. sugar, 1 baked pie shen.
Mix -four, sugar, salt and cut ehOcOia
together. Add milk and beaten egg yolk
Cook over hot water or low IRE until tnlS
TX enough to coat a spoon stirring CONSTANT
~ Add butter and vanilla and mix Well -
g. moe from IRE and pour ipto naked p
she'll. Sprinkle with broken nuts. Gov
Of TOP with meringue made by beating z &c
X whites until stin and adding 4 tbsp. suga
te beating until smooth and glossy, Sprei
he on top OF pie and bake In moderate owe
er Is to 20 minutes until meringue Is denca
"a Ihwnmrn