6 cups flour - 11/2 pounds.

2 large cups milk or water.

2-Cent Cake Compressed Yeast

1/2 cup melted butter or lard.

4 or 5 eggs, or yolks left over.

Salt.

Dissolve the yeast in the milk (or water) lukewarm; stir up all to a thick batter and beat it well with a large egg whip or spoon. Let rise in a moderately warm place about 4 hours, beat up again half an hour before baking time. If you use potato yeast a cupful will be required. If mixed at 2 o'clock in summer the batter will be ready to bake at 6.

Anyone who has made muffins out of the roll dough as at No. 582; can take the same advantage miking waffle batter, using about 4 cups of roll dough, warm milk to thin it down like batter cakes and the enriching ingredients the same as in this receipt. It will be ready to bake in an hour after, if warm.

Any kind of batter cake mixture can be baked in waffle irons if they are in good order and not burnt, and waffles can be made without eggs if the same as batter cakes, but when they stick to the irons the remedy is to add an egg or two, and waffles without eggs cannot be baked in much haste but must have time and dry out of the irons. Syrup or sugar in the batter causes them to bake brown. It is a vast improvement and prevents sticking to beat the batter very thoroughly.

Make the waffle irons hot, put in a tea-spoonful of melted lard and turn over, pour batter in each compartment, shut up and bake both sides. Waffles are known only by the name of wafers in some places.