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Mrs. Gernand’s Raised Waffles
Second Prize
These are the old-fashioned kind: Dissolve a cake of compressed yeast in 1/2 cup of tepid water. Place a tablespoon of butter (melted) in a stone crock or jar, with 2 well-beaten eggs, 2 cups of milk, scalded and cooled; 1 tablespoon of sugar or 2 of molasses, 1 teaspoon of salt and 2 1/2 cups of sifted flour. Beat until the batter is smooth, cover and set aside to rise in a warm place, free from draft, for an hour. When light stir well and bake. If the batter is too thick thin with milk or the waffles will be tough. If the batter is to rise over night use but half the quantity of yeast and a little more salt to retard the action of the yeast. Bake in waffle-iron and use sugar and a little cinnamon or butter over the top of them. Serve hot. This recipe has been used in our family for years, and I can vouch for its excellence.
Mrs. A. B. Gernand, 642 Pitcher street. Source: The Baltimore Sun – 7 May 1911
Miss Campbell’s Eggless Waffles
One quart flour, sifted with one teaspoon salt and 3 teaspoons baking powder. Add enough milk to make thin dough then add half cup of melted butter. Half milk and half water may be used instead of all milk.
Miss Campbell, box 982, Dunsmuir. Source: San Francisco Chronicle – 7 Sep 1919
Mrs. Jones’ Southern Waffles
One pint flour, one egg, one teaspoon baking powder, one-fourth teaspoon soda, buttermilk to make a little thinner than cake batter, one teaspoon lard. Mix the flour, lard, well beaten egg and salt. Just before frying add the baking powder and soda with enough milk to mix the powder. Grease waffle irons with lard. Serve piping hot.
Mrs. James J. Jones, San Bruno. Source: The San Francisco Call – 11 May 1913
Mrs. De Graf’s Waffles
Use pancake foundation, using one full cup of milk and one tablespoon of melted shortening. Follow general method of preparation and bake as directed. Waffle batter is a little thinner than that for pancakes.
Pancakes: One cup flour, two teaspoons baking powder, half teaspoon salt, one egg, three-quarters cup milk. Follow general method of preparation.
Mrs. Belle De Graf. Source: San Francisco Chronicle – 20 Apr 1919.
