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Rice Waffles

Boil a quarter of a pint of rice in a very little water till it is tender. Drain it, and beat it well while hot with an ounce of butter. Add six ounces of flour, the well-beaten yolks of four eggs, and as much milk as will form a batter--a little less than a pint will be required. Beat the whites of the eggs till firm, and add them to the batter at the last moment. Be sure to beat all well together, and to make the batter lighter pour it backwards and forwards from a good height for a few minutes. Make the waffle-iron hot, rub dissolved butter over every part of it, and allow a large spoonful of the mixture for each of the cakes. Close the iron, and set it over a stove, or over hot coals, turn the iron over at the end of six or eight minutes, then open it, and if the cake is nicely coloured and leaves the iron easily it is done enough. When pouring in the batter be very careful to leave sufficient room in the iron for the batter to rise. Time to bake the waffles, about a quarter of an hour. Probable cost, for this quantity, 1s. 3d. Sufficient for six or eight persons.