46. WAFFLES.--The form of hot bread known as waffles, which are illustrated in Fig. 8, offers the housewife an excellent opportunity to add variety to meals. Practically no one dislikes waffles, and they are especially appetising when sprinkled with powdered sugar or served with sirup. They are often served with chicken or other gravy.
2 c. flour 3 tsp. baking powder 1/2 tsp. salt 2 eggs 1-2/3 c. milk 2 Tb. 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. Bake according to the directions given in Art. 45.
47. RICE WAFFLES.--Rice waffles offer an excellent means of utilizing left-over rice. Such waffles are prepared in about the same way as the waffles just mentioned. In working the cooked rice into the dry ingredients, use should be made of a light motion that will not crush the grains, but will separate them from one another. Left-over cereals other than rice may also be used in this way.
1-3/4 c. flour 2 Tb. sugar 1/2 tsp. baking powder 1/2 tsp. salt 2/3 c. cooked rice 1-1/2 c. milk 1 egg 1 Tb. melted fat
Mix and sift the flour, sugar, baking powder, and salt, and then work the rice into the dry ingredients. Add the milk and the well-beaten yolk of egg. Stir in the melted fat. Beat the egg white stiff, and fold it into the batter. Bake as previously directed.
48. Muffins are examples of thick batters with variations. This form of hot bread, an illustration of which is shown in Fig. 9, may be baked in a pan like that shown at _h_, Fig. 1, or in individual tins. Just as other forms of hot breads assist the housewife in making changes or additions to meals, so do muffins, as they are usually relished by nearly every one.
49. PLAIN MUFFINS.--Perhaps the simplest form of muffin is the plain, or one-egg, muffin, which is illustrated in Fig. 9 and made according to the accompanying recipe. To a plain-muffin recipe, however, may be added any kind of fruit, nuts, or other ingredients to give variety of flavour. Likewise, it may be made richer and sweeter and then steamed or baked to be served with a sauce for dessert. If it is made still richer and sweeter, the result is a simple cake mixture. Any given muffin recipe in which sweet milk is used may be made with sour milk by using soda instead of baking powder.