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ONE-EGG WAFFLES

(Muffins And Biscuits) - (The International Jewish Cook Book)







Mix one and one-half cups of flour, one teaspoon of baking powder,
one-quarter teaspoon of salt; add one and three-fourths cups of milk,
add the milk slowly; then one well-beaten egg and two tablespoons of
melted butter; drop by spoonfuls on a hot buttered waffle iron, putting
one tablespoon in each section of the iron. Bake and turn, browning both
sides carefully; remove from the iron; pile one on top of the other and
serve at once.











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