WAFFLES.
335. Two eggs,
One pint of milk,
Half an ounce of butter,
Half a gill of yeast,
Salt just to taste,
As much flour as will form a thick batter.
Warm the milk and butter together; beat the eggs and add them by turns with the flour; stir in the yeast and salt. When they are light, heat your waffle-irons and butter them, pour in some of the batter and brown them on both sides. Butter them and serve them with or without sugar and cinnamon.