336. Three eggs, One pint of milk, One tea spoonful of butter, As much flour as will make a batter.
Beat the yelks and whites separately. Melt the butter, and while lukewarm stir it into the milk. Whisk the yelks very light, add to them the milk and flour alternately, beat it well, lastly stir in the whites, which must be whisked very dry. The batter should not be beaten after the whites are in.
Grease your waffle-irons after having heated them, fill them nearly full of the batter, close them and place them over the fire--turn the irons so as to bake the waffle on both sides--when done take it out and butter it.
These must be baked the moment they are mixed.
337. One pint of buckwheat meal, One quart of water, Salt just to taste, One gill of home-made yeast.
Mix the water (which should be lukewarm if the weather is cold,) with the meal, add the salt and yeast, beat it well; when light bake them on a griddle. Grease the griddle, pour on a little of the batter, spread it so as to form a cake about the size of a breakfast plate. The cakes should be very smooth at the edges. When they are done on one side turn them, when brown on both sides, put some butter on the plate, place the cake on it, butter the top, bake another and put on it, butter it and send them to the table.
Buckwheat cakes are much better if they are sent to the table with only one or two on a plate.
338. One pint of rye meal; to this add enough lukewarm milk to make a thin batter, a little salt just to taste. Beat it well--add a gill of home-made yeast.
When they are light, bake them on a griddle as buckwheat cakes.
339. One pound of flour, A quarter of a pound of butter, One gill of yeast.
Cut up the butter in the flour and rub it well together. Then add the yeast and as much milk as will form a dough. Let it rise, then make it out in cakes, grease tins or pans, and lay the buns on them; as soon as they rise again bake them in a quick oven.
340. One quart of flour, Three eggs, One gill of yeast, A table spoonful of butter, Salt to taste, Milk sufficient to form a batter.
Place the butter near the fire where it may dissolve but not get hot.
Beat the eggs till they are thick, add them to the flour, with as much milk as will make a thick batter; stir in the melted butter and salt. Lastly a gill of yeast. Bake in muffin hoops.