Raised Waftiles
| 13/4 cups milk | 1/4 cup lukewarm water |
| 1 teaspoon salt | 2 cups flour |
| 1 tablespoon butter | Yolks 2 eggs |
| 1/4 yeast cake | 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
| 11/3 cups flour | 1/3 cup sugar |
| 21/2 teaspoons baking powder | 1/2 cup milk |
| 1/4 teaspoons salt | 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 | 1/2 teaspoon salt |
| 2/3 cup flour | 2 tablespoons molasses |
| 21/2 teaspoons baking powder | 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 | 1/3 cup butter and lard mixed |
| 1/4 yeast cake | 1 cup light brown sugar |
| 1/4 cup lukewarm water | 2 eggs |
| 1 teaspoon salt | 1/2 grated nutmeg |
| Flour | |
Scald and cool milk; when lukewarm, add the yeast cake dissolved in water, salt, and flour enough to make a stiff batter;
