Take four or five ounces of flour, three ounces of pounded sugar, half a pint of whipped cream, four or five eggs, a small stick of pounded vanilla, a grating of nutmeg, and a little salt, with a glass of cu-racoa or ratafia.

Place the flour, sugar, and salt in a ba-sin, then add the yolk of eggs, the vanilla, and the spirit, mixing them well together, and gradually adding the whipped cream. Just before using the batter, add the whites of eggs, whipped to a froth, and mix them in lightly, so as to thoroughly incorporate them with it.

Bake these gauffres in tongs made for the purpose, observing, however, that the iron be very carefully heated, and the superfluous heat allowed to go off previously to filling them with batter; rub the tongs with fresh butter; fill the bottom part with batter, and fasten on the top, then turn it, and when a fine brown on both sides, shake some pounded spice and sugar over them, and send them to table.

They may be spread with any kind of preserve or jelly.