To bake waffles, put the iron on the stove. When one side is hot, turn it; when that side is hot, grease it, turn, grease the other, fill about 2/3 full. When it browns delicately, turn it, brown the other side. Take up on a warm plate, and butter each one as fast as baked, putting one upon another. Serve with powdered sugar or maple syrup. Waffles require considerably longer to bake than griddle-cakes, and must be watched constantly.
Mrs. E. B. Baldwin.
1 quart milk.
1 heaping quart flour.
5 large spoons yeast.
1 large spoon melted butter.
1 teaspoon salt.
Mix the milk, flour, yeast, and salt over night. In the morning, add the eggs and butter, and bake in waffle-irons.
4 eggs. 1 tablespoon melted butter.
1 pint milk; pinch of salt.
Heat irons well, before filling-.
Butter the size of a walnut.
1/2 teaspoon soda.
1 teaspoon cream tartar.
Flour for thin batter, to bake in waffle-irons.