Monday, December 22, 2008

Makes 6 Servings
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1 2/3 c. milk
2 tbsp. melted fat
Sift the flour, baking powder, and salt together. Beat the yolks and whites of the eggs separately. Add the beaten yolks and the milk to the dry ingredients and then stir in the melted fat. Beat the egg whites stiff and fold them into the batter.
While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over.
With the iron properly greased and sufficiently hot, place several spoonfuls of the batter in the center and close the iron. By so doing, the batter will be pressed out to cover the entire surface.
In pouring the batter, do not cover the entire surface of the iron with batter nor place any near the outside edge, for it is liable to run out when the iron is closed. In case this happens, be sure to put in less batter the next time. Allow the waffle to brown on the side near the fire and then turn the iron, so as to brown the other side. When the waffle is sufficiently brown, remove it; then grease the iron and repeat the process.

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