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Show , Easter Breakfast "Ensemble" is Complete with Waffles! VZV : m.jZ" : it -'I Crisp and tender, they melt in your mouth Easter breakfast is now one of our gayest, most important and enjoyable en-joyable family affairs! When the early risers, the sleepy-heads and the excited youngsters meet at the breakfast table, serve them crisp, piping hot waffles with plenty of maple sirup or honey. Be sure to make up plenty of batter, though, because every forkful of these waffles waf-fles calls for "more!" An easy recipe Here's the very recipe for waffles you've been waiting for! It's dependable, de-pendable, quick simple .'It's a "balanced" "bal-anced" recipe. Just use level measurements meas-urements and be sure you use Spry, because this triple-creamed all-vegetable all-vegetable shortening lets you skip the old-time troublesome step of melting the shortening. Spry is so soft and creamy you can cut it into the flour as quick as anything! Let this waffle recipe be your tried-and-true "old stand-by." Nows the best time to clip it and remember, WAFFLES 3 cups sifted flour 3H teaspoons baking powder K teaspoon salt cup Spry (triple-creamed shortening) 3 egg yolks, beaten 2 cups milk 3 egg whites, stiffly beaten Sift flour with baking powder and salt. Cut in Spry until mixture mix-ture is as fine as meal. Combine Com-bine egg yolks and milk; add to flour mixture and mix until smooth. Fold in egg whites. Bake in hot waffle iron. Serve hot with maple sirup. Makes eight 4-section waffles. All measurements in this recipe are level) you'll use it often for Sunday suppers sup-pers and bridge parties. Try variations, varia-tions, too isprinkle batter with diced cooked ham or chopped pecans before closing the iron. |