Superior Waffles
From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.
One quart of buttermilk; one pint of sweet new milk; four eggs, beaten separately; little salt; teaspoonful soda, dissolved in half teacup sour cream or buttermilk, and enough flour to make the dough of proper consistency. Sift your flour; begin with three pints, you may need less or more. Add buttermilk (sour cream will do instead), then sweet milk; then yolks of eggs, well beaten; then soda, having dissolved it in half teacupful of buttermilk or sour cream; add more flour now, should it be needed; lastly, whites of eggs, beaten to a stiff froth and stirred gently into the thin dough. Let the cook be careful to fill the iron scantily half full, to bake, as these beautiful waffles to be crisp and tender must have ample space to rise.