MARYLAND WAFFLES
Beat four eggs separately, the whites to a stiff froth. To the beaten yolks add a pinch of salt, two cupfuls of milk, and enough sifted flour to make a stiff batter. Beat hard until perfectly smooth and free from lumps. Thin the batter by adding gradually the beaten whites of the eggs, and a little more milk in which a level teaspoonful of baking powder has been dissolved. Add lastly one tablespoonful of melted butter or lard. Have the waffle-irons very hot and well greased, and butter each waffle as soon as done. Crisp light waffles are delicious when served with cream and sifted maple-sugar.