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SWANS DOWN WAFFLES
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Yield: four 4-section waffles
Preparation time:
Total time:
Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 3 | egg yolks, well beaten |
| 1 cup | milk |
| 4 tablespoons | melted butter or other shortening |
| 3 | egg whites, stiffly beaten |
Sift flour once, measure, add baking powder and salt, and sift again. Combine egg yolks, milk, and butter; add to flour, beating until smooth. Fold in egg whites. Bake in hot waffle iron. Makes four 4-section waffles.
Cheese Waffles. Add 1 cup of grated American cheese to waffle batter just before folding in egg whites. Serve with crisp bacon slices or grilled tomatoes.
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