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THREE-EGG WAFFLES

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







Mix two cups of flour, one teaspoon of baking-powder, one-half teaspoon
of salt, and sift these ingredients; add the yolks of three eggs beaten
and stirred into one and one-fourth cups of milk; then add one
tablespoon of melted butter and fold in the whites of the eggs. Bake and
serve as directed under One-Egg Waffles.











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