Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Delicate Waffles.

Take ¹⁄₂ pound butter; ¹⁄₂ pound fine sugar; 9 eggs; 3 pints of milk; 1¹⁄₂ ounces of best baking powder, and 2¹⁄₄ pounds sifted flour. Beat the butter and sugar to a cream; add the yolks of the eggs, the milk, and half the flour; mix well, with the whites of the eggs, beaten to a staunch snow, and add the remainder of the flour. Bake in waffle irons, well greased and heated. When baked, the tops may be dusted well with fine sugar, or with a mixture of sugar and powdered cinnamon.