Raised Waffles
1-3/4 cups milk
1 teaspoon salt
1 tablespoon butter
1/4 yeast cake
1/4 cup lukewarm water
2 cups flour
Yolks 2 eggs
Whites 2 eggs
Scald milk; add salt and butter, and when lukewarm, add yeast cake dissolved in water, and flour. Beat well; let rise over night; add yolks of eggs well beaten, and whites of eggs beaten stiff. Cook same as Waffles. By using a whole yeast cake, the mixture will rise in one and one-half hours.
Fried Drop Cakes
1-1/3 cups flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup sugar
1/2 cup milk
1 egg
1 teaspoon melted butter
Beat egg until light; add milk, dry ingredients mixed and sifted, and melted butter. Drop by spoonfuls in hot, new, deep fat; fry until light brown and cooked through, which must at first be determined by piercing with a skewer, or breaking apart. Remove with a skimmer, and drain on brown paper.
Rye Drop Cakes
2/3 cup rye meal
2/3 cup flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons molasses
1/2 cup milk
1 egg
Mix and sift dry ingredients; add milk gradually, molasses, and egg well beaten. Cook same as Fried Drop Cakes.
Raised Doughnuts
1 cup milk
1/4 yeast cake
1/4 cup lukewarm water
1 teaspoon salt
1/3 cup butter and lard mixed
1 cup light brown sugar
2 eggs
1/2 grated nutmeg
Flour
Scald and cool milk; when lukewarm, add yeast cake dissolved in water, salt, and flour enough to make a stiff batter;
