Boil one teacupful of rice until it is quite soft; stir in with it a raw egg, one tablespoonful each of flour and milk, and beat all together to a smooth paste. Allow it to cool, put it into well-greased waffle irons, and cook. When the waffles are done on both sides, lay them on a hot plate, butter them, and serve hot.

French Waffles

Put nine ounces of flour in a basin with one teacupful of sugar, one tablespoonful of vanilla sugar, one wineglassful of noyeau, and the yolks of eight or nine eggs; when well mixed stir in an equal number of whites of eggs and one pint of cream. Cook the waffles as directed for flemish waffles.

Raised Waffles

At night mix together one pint of lukewarm milk in which two tablespoonfuls of butter have been melted, two tablespoonfuls of liquid yeast, or half a small cake of compressed yeast dissolved in one gill of water, two well-beaten eggs, one teaspoonful of salt, and about one pound of flour. When this batter is thoroughly mixed, cover it, and stand it over night in a warm place. In the morning, heat a waffle-iron, butter it, put in the batter without stirring it down, and then bake the waffles. Serve with butter and powdered sugar.