WAFFLES

2 cups flour
4 teaspoons Dr. Price's Baking Powder
3/4 teaspoon salt
1-3/4 cups milk
2 eggs
1 tablespoon melted shortening

Sift flour, baking powder and salt together; add milk to yolks of
eggs; mix thoroughly and add to dry ingredients; add melted shortening
and fold in beaten whites of eggs. Bake in well greased hot waffle
iron until brown. Serve immediately with butter and syrup.




FRITTERS, DOUGHNUTS, AND CRULLERS


Fritters are served as an entree, a vegetable or a sweet, according to
the ingredients used. The foundation batter is much the same for all
fritters, and, with some additions the first recipe given can be used
for many varieties.

Fritters and doughnuts should be fried in kettle of deep fat, hot
enough to brown a piece of bread in 60 seconds. Drain on unglazed
paper. Sprinkle fruit fritters, doughnuts and crullers with powdered
sugar.