Make it out in small biscuits and bake in a moderate oven.
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.
WAFFLES WITHOUT YEAST.
336. Three eggs,
One pint of milk,
One tea spoonful of butter,
As much flour as will make a batter.
Beat the yelks and whites separately. Melt the butter, and while lukewarm stir it into the milk. Whisk the yelks very light, add to them the milk and flour alternately, beat it well, lastly stir in the whites, which must be whisked very dry. The batter should not be beaten after the whites are in.
Grease your waffle-irons after having heated them, fill them nearly full of the batter, close them and place them over the fire—turn the irons so as to bake the waffle on both sides—when done take it out and butter it.
These must be baked the moment they are mixed.