MEJICANO-AMERICANO
Cream a quarter of a pound of butter, adding by degrees the beaten yolks of six eggs; beat together until thick and creamy, then sift in ten ounces of flour, stirring all the time. Whisk up the whites of the six eggs, and gently, but thoroughly, stir these in, adding sufficient milk to make a medium thick batter; flavor with vanilla. Bake in waffle-irons, well greased and hot. Butter each waffle as it comes from the iron, and dust with fine sugar mixed with a little powdered cinnamon.