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WAFFLES (another way)

Dissolve half an ounce of butter in a pint of milk; beat two eggs in a bowl, and add to them gradually the buttered milk and as much flour as will make a stiff batter. Stir in a wine-glassful of fresh yeast and a little salt. Let the batter rise till light. Heat the waffle-irons, and bake the waffles in the usual way. Butter them, and if liked serve with sugar and powdered cinnamon.