Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-08-23


can be made into pancakes, waffles or
fritterS. Cold rice, leftover cereal or
mashed potato may be added to pam
cake batter and when so added makes
tempting and wholesome breakfast sur
prises.
Chopped apples. peaches, figs, raisins
or fresh berries stirred into sWeetened
muffin batter which Is little thicker
than pancake batter, and made as plain
or as rich as you please and spiced with
Glove or nutmeg. If you like those fla
vorS, make excellent steamed buildings
or baked will give you an astonishing
variety of quick cakes. To make bacon
mullins, add some diced and fried bacon
to the batter, also use the fried-out
fat. Bacon griddle cakes are equally
good, or nuts may be added and the
mixture baked as loaf. When you add
add berries to the batter. such as black
berries or blueberrieS. wash, dry and
-four them before adding them to the
batter.
Crisp or Soft Waffles.
When making waffles a good recipe
Is the first requirement The next I'M
portant matter is to follow closely the
directions that come with your waffle
iron. Before using a new waffle iron.
it should be washed and dried. then be
we'll creased, so that the waffles will not
stick. Heat before greaSing, and grease
with unsalted fat. Lard or salad Oil
or a vegetable fat may be used. 1t Is
then ready for the first waffle and will
not need to be creased again until the
waffle irons are washed again.
Some people like waffleS very crisp.
some near-crisp, and others like them
soft. The secret of making them crisp
is in thorough baking. If the iron is
not hot enough when the batter is put
in, the waff1es will be speckled with
brown and the surface will burn before
the waffles bake through enough to crisp
them A waffle will be crisp If 1t Is put
into the iron when just hot enough to
Sizzle, or which will Sizzle slightly when
touched on the outside surface with the
finger moistened in drop OF cold
water.
Dainty Waff1es-Beat two egg yolks
until light, then add one and one-half
cupfuls of milk Sift two cupfuls Of
pastry flour. add four teaspoonfus
of baking powder and one-fourth tea
spoonful of salt, then sift this mixture
into the milk mixture. Add six table
Spoonfuls of melted shortening. then
fold in two egg whites beaten stiff. II
butter is used for the shortening, the
one-fourth teaspoonful of salt is enough,
but IL an unsalted fat is used, half a
teaspoonful of salt will be needed. These
wafies are delicious served with gravy
or with honey, sirup or any sweet
sauce. For substantial dessert they
are very good topped with ice cream.
over which Is poured any cold or not
sauce. The use of vanilla ice cream
and a caramel sauce on Wafnes.
served with hot coffee, Is fine comol-
nation for dinner or for refreshments
at an evening party.
Rice Wafles. together a quart OF
-four, half a teaspoonful of salt, one
teaspoonful of sugar and two teaspoon
fuls of baking powder. Add next cup
full of hot boiled rice, or II 1t has Deen
boiled the day before and Is cold warm
it in a cupful of hot milk. Also add
pint of cold sweet milk. a heapng
tablespoonful of butter melted and the
well beaten whites and yolks OF Two
eggs. Bake carefully. as these wamcs
are especially delicate.
Waffle Accomplishments.
waffles and griddle cakes are being
used for dessert for luncheon or dinner.
They are good emergency foods. The
ingredients used in them are almost
ALWAYS on hand. If served with jelly,
sirup honey or sweet pudding sauce,
or stewed and sweetened fruit, nuts and
fruit may be added to the batter OF
either waffles or griddle cakes.
Maple sirup, butter. a fruit SALAD
and coffee will complete the menu for
q waffle supper.
Smoked ham Drowned in a frying
nan, or a brown milk gravy MADE from
ham drippings, IS a tasty accompanl-
ment for waffleS.
Light Pancakes.
q large
number of people, it is almost 1mposSl-
bla to keep up with the demand unless
YOU start ahead of it, and then the
cakes are apt to become heavy unless
treated as follows: Boil some cream ana
add a little salt and butter, or, II cream
Is too expensive, slightly thicken some
milk with -four and butter rubbed To-
uether. Pour some of this over each CAKE
as fast as baked, keep in the oven ana
the cakes will be light and hot. Wnen
using sour milk remember tnat tne es,
takes place at once after adding the
baking soda to the batter, so WORK
quickly and do the beating before ADD
ing it. Put all the ingredients To-
oether the night before, with the ex-
ception of the baking soda or paKlng
and the cakes will be mucn
lighter. Several slices OF bread nneiy
crumbed and added to flour pancakes
will also make them much lgnter an9
better than when made IN the usual
way. Ready-made pancake nour Is
much improved by beating an egg very
light and substituting milk for the re.
ouired amount of water. A teaspoon1ui
Of sugar also improves it. When Vege-
tables are added to pancakes the PAN
cakes should be served with a meat
course.
A French pancake is an ordinary pan
cake made very thin, spread with lehy:
rolled, then sprinkled with powoerco
sugar. 1t Is then good enough TO serve
for dessert. Waffles usually neeo Ine
addition Of eggs, one egg being equal 70
q quarter Of cupful OF liquid. Eggs
and butter are complementary 10 one
another in a batter, for the egg tough
ems and the butter shortens; the egg
makes the batter light, the butter makes
81 heavy. For this reason. whenever
egg is used, unless the object is 10
tolIphen somewhat and tighten GOOD
deal butter must be added. The maxi
mum of richness and lightness Is gained
by the use of equal parts Of each, but In
n pinch as little as one level tablespoon
full of butter may be allowed 70 eacn
egg. .,. o.
half cupfuls Of flour. add nve teaspoon
fuls of baking powder and hall Yea
snoonfui of salt and sift again. Beat
one egg yolk and add it to one cupfui
Of sweet milk. Combine the milk and
the -four mixture, adding two table.
snoonfuls of sugar, one tablespoonful OF
melted butter and one cupful OF banana
pulp forced through a wire strainer. or
sieve. Fold in the egg white beaten
stiff. Bake these cakes on hot grid.
die and serve them with butter and
sirup. honey seasoned with cinnamon,
using three-fourths teaspoonful OF Gin
namon to one cupful Of honey, or with
lemon butter. Lemon butter Is made by
Dreaming ordinary butter with lemon
Juice. The tartness OF the lemon Is
delightful favor to use with banana