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French Gaufres

Separate eight eggs, yolks from whites; beat the yolks till light, and froth the whites. Put eight ounces of flour and a quarter of a pound of pounded sugar, with a little salt, into a basin, and mix the beaten yolks of eggs, a glass of noyeau or any liquor preferred, and some pounded vanilla, with the flour; add a pint of whipped cream by slow degrees, and the whites of eggs lastly and lightly, that they may be well blended with the whole batter. Heat the gaufre-irons, and smear them with clarified butter, fill with the batter, and bake over a light charcoal fire; turn the irons that the gaufres may be evenly coloured; and when turned out, make them neat with a pair of scissors, and dry before the fire on paper. When dry, shake vanilla, orange, or lemon sugar over them, and serve piled high on a napkin. Probable cost, 2s. for this quantity.