English: Identifier: missparloasyoung00parl_0

Title: Miss Parloa's young housekeeper : designed especially to aid beginners. Year: 1894 (1890s) Authors: Parloa, Maria, 1843-1909 Subjects: Cooking, American Publisher: Boston : Estes and Lauriat Contributing Library: Boston Public Library Digitizing Sponsor: Boston Public Library

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Text Appearing Before Image: inary battercake. If eggs be dear, use two more tablespoonfuls offlour, and omit one egg. Raised Flannel Cakes. Yz pint of flour.I gill of corn meal.2Y2 gills of milk.I teaspoonful of sugar. Yz teaspoonful of salt.I tablespoonful of yeast. I tablespoonful of butter. Boil the milk and pour it on the corn meal. Let thisstand until it becomes tepid. Add the yeast, and pour theliquid mixture on the dry ingredients. Beat well; thencover the bowl and let it stand in a warm place over night.In the morning add the ^gg^ white and yolk beaten sepa-rately. Fry the cakes on a griddle. Waffles. Yt. pint of milk.Yi pint of flour.2 tablespoonfuls of butter. 2 eggs. Y teaspoonful of salt. Warm the milk, and melt the butter in it. Let the mix-ture cool to about blood-heat. Beat the yolks of the eggstill light, and add the milk and butter to them. Pour this BREAD IN VARIOUS FORMS. 239 mixture on the flour and beat well. Beat the whites of theeggs to a froth, and stir them into the batter. Add the salt.

Text Appearing After Image: WAFFLE-IRON. Have the waffle-iron hot and well greased, and fry thewaffles at once. Serve them the moment they are takenfrom the irons. If eggs be scarce, use one egg and half a teaspoonful ofbaking powder. In cooking waffles it is important to have both halvesof the iron equally hot; and to insure this the iron mustbe turned frequently, both before and after the batter ispoured in. 240 MISS PARLOAS YOUNG HOUSEKEEPER. Hominy Waflfles. ^ pint of hot boiled hominy.^ pint of milk. 1 pint of flour, generous measure. 2 tablespoonfuls of butter. 2 eggs. I teaspoonf ul of baking powder. Yz teaspoonf ul of salt. Stir the butter and salt into the hot hominy. Graduallybeat in the milk; then let the mixture cool. Mix thebaking powder with the flour, and sift into the hominymixture. Beat well; then add the eggs, well beaten, andcook in hot irons. Serve the waffles the instant they comefrom the irons. Raised Wheat Waffles. I pint of flour. 3 gills of milk. yi cupful of yeast. I tablespoonf ul of s

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