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WAFFLES (a German recipe)

Mix one pound and a half of flour with the same quantity of clarified butter, add the yolks of twelve eggs one by one, then a little grated nutmeg, a few grains of salt, two handfuls of pounded almonds with a few bitter ones among them, four or five spoonfuls of yeast, nearly a pint of milk, and lastly the whites of the eggs beaten to snow. Mix and beat well together, then leave the mixture for two hours before proceeding further. Have ready the waffle-irons, heat them in the fire, and rub them over with butter; pour into them a ladleful of the batter, and bake of a fine yellow. The irons must be buttered each time before any batter is poured in. Strew pounded sugar and cinnamon over the waffles after they are done.