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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREAKFAST DISHES

WAFFLES (2 recipes)

Waffles #1

Take 1 1/2 pints of wheat flour, 1/2 pint of graham flour, 1 pint of sour cream, 1 pint of buttermilk, 2 eggs, 2 teaspoonfuls of baking powder, 1 teaspoonful of soda, a pinch of salt, and 1 teaspoonful of sugar. Bake on waffle irons.

Sister Belle Rihard, Altoona, Iowa.
 

Waffles #2

Take 3 egg's, 1 quart of sour milk, 1 teaspoonful of soda, a pinch of salt, and 2 tablespoonfuls of melted butter; beat the yolks of the eggs thoroughly, stir in the milk, add the butter and soda, and last the whites of the eggs beaten stiff. Use enough flour to make it drop nicely from a spoon; have the waffle iron well greased (grease it every time you remove a waffle). Serve the waffles in layers with butter and sugar between them. This proportion will be sufficient for 6 persons.

Sister Mary Griffith, Mastersonville, Pa.