Any thin sheet of baked flour, the batter of which has been mixed with water or milk.
Waffles
A molded pancake baked in a special waffle iron, which is symmetrically divided into squares in order to facilitate an improved heat distribution. The iron is preheated and should be well seasoned (with butter or oil) before the pancake batter is poured over it. The lid, normally a mirror of the bottom, is closed over the pancake until it has finished rising. An ordinary pancake batter enriched with some extra butter will usually give good results. Sugar in the batter has a tendency to stick in the mold.
Waldorf Salad
Pare, quarter and core tart or green apples. Cut into small cubes and squeeze over them the juice of an entire lemon.
Peel the strings from an equal amount of celery stalks (use the white centers of the celery). Chop into 1/4" pieces and combine with the apples. Stir in enough mayonnaise just to lightly coat the ingredients, and a little more lemon juice, if desired. A pinch of celery seed may be stirred in. Sprinkle the salad with 2 or 3 tablespoons of chopped or coarsely broken walnut meats. Serve on a bed of lettuce leaves.
Walnut Oil
Oil pressed from ripe walnuts, heated and finely ground. A delicately flavored oil suitable for salads.
Water Chestnuts
Water chestnuts (trapa natans or trapa bicormis or are the two commonly available varieties) are aquatic herbs of the family Onagraceae grown mostly in China. Eleocharis Tuberosa is another variety sometimes seen in Chinese markets and is known as the Chinese Water Chestnut.
All are prepared by removing the brown skin using a sharp knife and boiling for about 15 minutes. They may alternately be peeled after boiling. After they have been cooked, cover with cold water and refrigerate until use.
They are usually thinly sliced before adding to stir-fries.
Whisky, Whiskey
Spelt whisky in Scotland and whiskey in Ireland. Gaelic name Usquebaugh, from uisge (water) and beatha (life). A spirit made by the distillation of the fermented extract from malted and unmalted cereals, barley, corn, rye, and potatoes, or any other starch-yielding material, but preferably from malted barley.
Wine Vinegar
Vinegar made from either red or white wine by a souring process.
Worcestershire Sauce
A dark and pungent table sauce made from soybean, tamarind pulp, vinegar, onion juice, garlic, lime juice, spices and asa foetida. An example of a Worcestershire-like sauce can be prepared at home using the following ingredients:
1 quart white vinegar, 2 dram powdered pimento, 1 dram powdered cloves, 1 dram powdered black pepper, 2 oz. powdered mustard, 1 dram powdered Jamaica ginger, 2 oz. plain salt, 2 oz. shallots, minced, 4 oz. tamarinds pulp, 1 pint sherry wine, 1 oz. curry powder, 1 dram capsicum.
Combine all ingredients, simmer for 1 hour, and strain or process in a blender. Allow the mixture to stand for a week, strain it, and fill in bottles. Worcestershire sauce is never quite clear; straining to remove the coarser particles is all that is necessary.
WORT
A liquid consisting of grains and hops which will ferment into beer.
