The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

HomeBiscuits, Breakfast Cakes, Etc › Rice Waffles

Rice Waffles

134 cups flour 2/3 cup cold cooked rice 4 teaspoons baking powder 14 teaspoon salt 1½ cups milk 1 tablespoon melted butter 2 tablespoons sugar 1 egg Mix and sift dry ingredients; work in rice with tips of fingers; add milk, yolk of egg well beaten, butter, and white of egg beaten stiff. Cook same as Waffles.

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