But the dough must have enjoyed it, for it seemed
to grow lighter every minute.
After a full twenty minutes of this process the bread was set near the
fire for a second rising. A half-hour passed. Miss Muffet took it in
hand again, and again she pounced and patted, beat and pounded the
helpless mass, this time dividing it into three small loaves, which she
set near the fire for the final rising.
"Bread is nicer made in little loaves," she told us. "More convenient
for use on the table, easier to bake, and less likely to become dry."
And now let me give you a receipt for Ingleside waffles. Mother
considers these very good, and so do we girls who have tried them.
"Make one pint of Indian meal into mush the usual way, which is by
stirring the meal into boiling water and letting it boil until it is
thick. While hot put in a small lump of butter and a dessertspoonful of
salt. Set the mush aside to cool. Beat separately the whites and yolks
of four eggs until very light; add the eggs to the mush, and cream in by
degrees one quart of wheat flour; add half a pint of buttermilk or sour
cream, in which you have dissolved a half-teaspoonful of bicarbonate of
soda; add sweet milk enough to make a thin batter.
"Have the waffle-irons hot. They should be heated in advance, not to
keep the batter waiting. Butter them thoroughly and half fill them with
the batter. Bake over a quick fire."
I never eat waffles without thinking of a pleasant home where two girls
and a boy who read this paper have good times every summer.
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