Waffles

Waffles.

Make a batter of a pound and a half of flour, quarter of a pound of melted butter, and two large spoonsful of yeast; put in three eggs, the whites and yelks beaten separately; mix it with a quart of milk, and put in the butter just before you bake, allow it four hours to rise; grease the waffle-irons, fill them with the batter--bake them on a bed of coals.

When they have been on the fire two or three minutes, turn the waffle-irons over,--when brown on both sides, they are sufficiently baked. The waffle-irons should be well greased with lard, and very hot before each one is put in. The waffles should be buttered as soon as cooked. Serve them up with powdered white sugar and cinnamon.

Quick Waffles.

Take a pint of milk, and beat into it three eggs, and enough wheat flour to make a thick batter; add a table-spoonful of melted butter, and a little salt; bake them immediately. Some persons add two table-spoonsful of sugar, and a little cinnamon; others dust loaf sugar and cinnamon, or nutmeg over each waffle, as it is baked.