FRENCH WAFFLES.
Make a batter of nine table-spoonfuls of flour, in one pint of milk, rubbed smoothly with the back of a wooden spoon; switch up three eggs, and pour into the batter two ounces of melted butter, quarter of a pound of sugar, one tea-spoonful of baking-powder; grease waffle irons, and bake over a clear fire; sift over with white sugar, and serve hot.