The Waterbury Democrat., 1933-11-10
NEW WAFFLE WILL
 APPEAL TO TASTE
Corn and Sweet Potato WaffIes Offer Some
 thing New

 waffles were thought of almost exclusively as a rather special Sum- day morning breakfast treat. Oc- casionally the iron might have been brought out on a week day but the idea of using 1t for any, thing more than the old-fashioned batter waffles was unheard of. Present day housepeepers and hostesses, however, have decided shat waffles are as much a part of ahe every day menu as canapes or salads and consequently have dis covered any number of new recipes which are just right for breakfast, late night suppers or as a side dish with the dinner entree.
 Sweet corn waffles, for instance, may be served by themselves as separate course at luncheon. Have 1he batter, as well as the iron, Brought on to the table, and turn chem out. cris pand brown as fast end as long as the family's appe- Rite holds out. They are made with Shis recipe:
 SWEET CORN WAFFTES a~curs canned corn
 eggss
 IS cups finely crumbled flake
 soda crackers
 tablespoon sugar
 3-4 teaspoon salt & 8 teaspoons baking powder
 IA cup melted butter
 Into corn stir beaten egg yolks. Crumble crackers and add sugar. salt and baking powder and stir Into corn. Add melted butter and fold stiffly beaten whites of eggs: G~ |. .~k fva0v crisp and brown. 16 individual servings.
 Sweet Potato Waffles, which you probably have not tried, are perfect us an accompaniment to chicken. duck or turkey. Here is the recipe:
 SWEETPOTATO WAFFLES 1.3 cup melted fat
 2 tablespoons sugar
 3 eggs
 cup milk
 2 1-4 cups finely crumbled flako
 soda crackers
 cup mashed sweet pOtatos 2 teaspoons baking powder 1 teaspoon salt v 1-2 teaspoon cinnamon
 Cream fat with sugar; stir in we'll beaten egg yolks and milk. Roll crackers fine and add crackers and potato, baking powder, salt and cinnamon and beat well. Fold Tn stiffly beaten egg whites. Bake in heated waffle iron until golden brown. Serve dusted with powd- cred sugar. 6 portions.
 For supper on Sunday night we suggest either the ginger snap or the chocolate graham waffles feat 1red in these recipes:
 n IL 4 1-3 cups finely rolled ginger
 snaps
 S.4 teaspoons salt
 4 teaspoons baking powder 3 egg yolks
 1 cup milk
 1-2 cup melted butter
 8 egg whites
 Roll ginger snaps fine and add salt and baking powder. Beat egg yolks and add milk and melted butter, Combine with first mix ture and mix thoroughly. Fold in stiffly beaten egg whites and bake on d hot waffle iron. "A individual services.
 CHOCOLATE GRAHAM
 WAFFLES
 2 1-2 cups finely crumbled gra-
 ham crackers
 1-2 teaspoon salt
 4 teaspoons baking powder
 $ tablespoons cocoa
 1-3 cup sugar
 $ egg yoIks, cup milk
 i teaspoon vanilla, 1-2 cup butter 5 egg whites.
 Crumble crackers fine and add dry ingredients. Mix beaten egg yolks with milk, vanilla and melted butter. Add dry ingredients. Fold in stiffly beaten egg whites and bake in hot waffle iron. 12 single services.
 BANANA WAFF'LES
 2 3-4 cups pastry flour, or ? 1-3 cups bread flour
 4 teaspoons baking powder
 1 teaspoon salt
 2 tablespoons sugar
 2 eggs 1-2 cup oil or melted shortening 1 1-2 cups milk
 1 1-2 cups sliced bananas Mix and sift the dry ingredients. Beat the eggs and stir in the oil or melted shortening. Add the milk, then the dry ingredients all at once. Beat until thoroughly mixed, stir ln the bananas, and bake in hot waf- 1le iron about five minutes.
 Harriet Dean.