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Southern Waffles

From the mush of white corn-meal left from breakfast take I cupful and mix with it ½ of a cupful of cream and I cupful of milk. Add the well-beaten yolks of 4 eggs, I scant teaspoonful of salt and sift in I pint of flour. Beat well, add 3 tablespoonfuls of melted butter, the egg whites whipped to a stiff froth, I teaspoonful of bakingpowder and more milk, if necessary, to reduce to a pour batter. Have the waffle irons hissing hot.

Grease with melted lard, pour in sufficient batter to half fill the irons and bake over a hot fire, turning the irons to cook both sides properly.