Perfect Cream Wafers

2 cups flour cup sugar

1 teaspoon baking powder Pinch of salt


Mix the dry ingredients thoroughly and moisten them with cream. Add just enough cream to make the dough soft enough to roll. If too much is added the wafers will not be crisp. Roll the dough very thin; cut into squares and bake until lightly browned.

Graham Wafers

Follow the recipe for cream wafers, using half graham flour and half white.

Waffles With Yeast

1 cake compressed yeast

2 cups milk, scalded and cooled 1 tablespoon sugar

1 tablespoon melted lard or butter

2 eggs

2 cups sifted flour

1 teaspoon salt

Dissolve the yeast and sugar in the lukewarm liquid; add lard or butter, flour, salt, and eggs well beaten. Beat thoroughly until batter is smooth; cover and set aside to rise in a warm place, free from draft, for about one hour. When light, stir well. Have waffle iron hot and well greased; fill the cool side. Brown on one side; turn the iron and brown on the other side. If the batter is too thick, the waffle will be tough.

If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place.

One-Egg Waffles

1 cups flour

1 teaspoon baking powder

teaspoon salt

1 cups milk

1 egg

2 tablespoons melted butter

Mix the dry ingredients; add the milk slowly; then the egg, well beaten, and the melted butter. Beat the batter for several minutes; drop by spoonfuls on a hot buttered waffle iron, putting one tablespoonful in each section of the iron. Bake and turn, browning both sides carefully; remove from the iron; pile one on top the other and serve at once.

Three-Egg Waffles

2 cups flour

1 teaspoon baking powder

teaspoon salt

1 cups milk

1 tablespoon melted butter

3 eggs

Mix and sift the dry ingredients; add the yolks of the eggs beaten and stirred into the milk; then add the melted butter and fold in the whites of the eggs. Bake and serve as directed under One-Egg Waffles.