This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
The Batter - Waffles are prepared with a thin batter richer than that used for griddle cakes and made lighter by the use of more eggs.
The Waffle Iron - Waffles are baked in a corrugated waffle iron which must be well-buttered with a brush or soft cloth each time before cooking a waffle.
Baking - Both sides of a waffle iron must be heated before buttering and the waffle is baked largely by the heat of the iron. The first side of the waffle can be quickly turned, the second side will require longer cooking. Cook till both sides are well-browned.
Serving - Have hot plates ready for serving. Serve as soon as baked. Serve with bacon, syrup, or powdered sugar.
1 pint flour
2 teaspoons baking powder 1/2 teaspoon salt
1 1/2 cups milk
2 tablespoons melted butter
Mix and sift dry ingredients; add yolks of eggs well-beaten with milk; cut and fold in well-beaten whites of eggs carefully; add melted butter last. Bake on a hot, well-buttered waffle iron until well-browned and crisp. Serves 6.