WAFFLES

WAFFLES 2 eggs (richer with 3) 2 c. buttermilk or sour milk (richer with 1 1/2) 1 tsp. soda (same) 2 c. flour (for richer, 1 3/4 c.) 2 tsp. baking powder (same) 1/2 tsp. salt (same)

6 tbsp. soft shortening (fresh bacon fat is good - 1/2 c. for richer) Heat waffle iron while mixing batter. Beat eggs well, then beat in remaining ingredients, until smooth (this is a thin batter). Bake in hot waffle iron until steaming stops. Do not keep iron open longer than necessary when pouring batter to cover surface of iron. Lift done waffles off carefully with fork. If not automatic heat control, iron is ready when a few drops of water sprinkled on grid will "skitter" around before evaporating. Sour milk by adding tablespoon of lemon or vinegar to cup of milk.

Sweet Milk Waffles: Omit soda and increase baking powder to 4 teaspoons. Substitute sweet milk for sour milk and separate eggs. Beat egg whites stiff and fold in last.

Nut Waffles: Sprinkle 2 tablespoons coarsely cut or broken nuts over batter as soon as it is poured on iron; bake.

Blueberry Waffles: Sprinkle 2 tablespoons fresh berries or well drained canned berries over batter as soon as it is poured on iron; bake.

Cheese and Bacon Waffles: Fold in 1/2 cup grated American cheese in batter; pour in iron. Lay short strips of bacon across batter; bake.

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