Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-08-28
Omelets and Waffles
Variations May Produce Hearty Dishes or Dainty
Forms of Food-Meat, Cheese and
Vegetables Are Found Useful

two tablesroonfuls of chopped pepper
/ to each egg A delicately favored veg
eta BILE oinelet is enc made with aspars :
gus Juice as the liquid and buttered
asparagus tips as the filling. 1t is suit
! able to add to any plain omelet.
! Creamed peas or creamed string beans
! make a delicious omelet filling. as do
| also creamed young onions Sauted
! tomatoes make a good omelet filling.
Use tomato juice as the liquid when
making the omelet and add a little
chopped green pepper to the eggs be-
fore cooking.
To make a fruit omelet tasty and
nutritious use fruit in the center of the
omelet with some fruit juice as the
! liquid. Try orange juice as the liquid.
and spread the omelet with sliced
cooked apricots and then roll, or use
pineapple juice and grated pineapple
and either roll or fold II water is
used as the liquid spread with stewed
figs cut into small pieces. Serve little
juice from the figs with each portion
and be sure that the juice Is hot.
Waf1es With Variations.
Wafies for breakfast may be served
with bacon, sausage or ham with cream
or brown gravy, or they may be served
with sirup, honey, jelly or preserves.
Dreamed vegetables, as well as creamed
meats, are excellent with waffies for
luncheon. wafdes, either plain or of
the cake type, with sauce or ice cream,
may be served as dessert, and for din
ner there may be wsffies with fried
chicken or sliced boiled ham or broiled
fles and a food high In starch at the
same meal. If nuts are added, re-
member the waffles become a protein.
Foundation Recipe. - Sift together
two cupfuls Of -four, four teaspoonfuls
of baking powder a small pinch of
salt and one or two tablespoonfuls of
sugar If liked. Beat two egg yolks, add
one and cne-third cupfuls of milk to
them, then gradually stir into the dry
ingredients, Beat until smooth, add
about one third cupful of melted short
ening, then fold in the egg whites
beaten stiff. Bake on hot waffle iron
This recipe may be varied as follows:
Sour-milk Waf1es.-Substitute Sous
milk or buttermilk for the liquid in the
foundation recipe, and use one and one
half cupfuls. Use only one teaspoonful
OF baking powder and add one teaspoon
full Of baking soda. The addition of
one-fourth cupful of corn meal gives
wafiie Of slightly different texture that
is excellent.
Graham wafies one cup-
full Of graham -four for the same uuan4
uty Of white -four, whole wheat -four
or bran.
Corn-meal wafies Use one cupful
OF corn meal insteam of one cupful OF
white -four.
Bread-crumb wafies. one
cuuful Of soft bread crumbs for one cup
full OF flour Scald the milk and pour It
over the crumbs. Add the remaining
INGREDIENTS.
Rice wafies Substitute one cupful
OF cooked rice for the sanse amount of
flour. Decrease the milk to one cupful
because Of the moisture in the rice.
Corn Waf1ies.--Substitute two-thirds
cupful Of canned corn for two-thirds
cupful of -four. Use only one cupful Ct
milk and mix in the usual manner.
Pecan Waf1ies.-Add three-fourths
cupful Of chopped pecans to the founda-
ton recipe for waf1les. Raisins, chopped
dates or cocoanut may also be used.
pineapple Wames.-A1d about three
fourths cupful of drained, crushed pine
apple TO the foundation wafIle batter,
using only one cupful Of milk. Serve
with pineapple sauce made by cooking
one cupful OF pineapple juice and half
cupful OF sugar TO sirup. SWeetened
cherries may be used In the same way.
Add few cherries to the sauce.
Chocolate Waff1es.-Follow the fouu-
dalton recipe for wafles. Increase the
sugar TO one-fourth cupful. add two
squares OF melted chocolate and one
teaspoonful of vanilla Serve with ice
cream.
Sugar strip: Many persons like an
oid-fashioned sugar sirup that is made
By boiling one cupful of sugar. either
white or brown, with half a cupful OF
water, for about minutes Add one
tablespoonful of butter and flavor with
one-fourth tsaspoonful of vanilla or
maple flavoring.
Summer Pancakes.
Summer is the best time to make old
fashioned pancakes, for then eggs are
plentiful and are really needed as a
substitute for heavier and more concen-
trated foods. Fry breakfast cakes on q
net griddle, but grease the griddle very
little. The batter should not be thick
II II Is, and since the cakes must be
fried quickly in order to arevent any
Of the fat from being absorbed, the in
side part has neither time to rise nor
To cook through. Make the pancakes
small, about three to a frying pan, and
they win be crispy. crusty and tasty
Rice cakes: Mix half q pint of white
-four with half pint of steamed wh1se
rice. two heaping teaspoonfuls of bak-
ing powder, two tablespoonfuls of maple
strip. one beaten egg. one tesspoonful
Of salt and enough rich milk to make r.
thin batter Beat the batter very light
Quick hapjacks: Mix / pint OF whole
corn meal with one teaspoonful Of salt
and enough scalded milk to make a
batter. Keep two skillets going Flop
the large thin cakes from one tn the
other Serve with honey.
Quick corn bread: Mix / pint Of
whole corn meal, one scant teaspoonful
Of baking soda, three tablespoonfuls of
bacon drippings, one egg beaten, ons
teaspoonful Of salt and sour milk
enough to make q batter.
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