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Waffles with Yeast

1 tablespoon melted lard or butter 1 cake compressed yeast 2 cups milk, scalded and cooled 2 eggs 1 tablespoon sugar 21/2 cups sifted flour 1 teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid; add lard or butter, flour, salt, and eggs well beaten. Beat thoroughly until batter is smooth; cover and set aside to rise in a warm place, free from draft, for about one hour. When light, stir well. Have waffle iron hot and well greased; fill the cool side. Brown on one side; turn the iron and brown on the other side. If the batter is too thick, the waffle will be tough.

If wanted for over night, use one fourth cake of yeast and an extra half teaspoon of salt. Cover and keep in a cool place. 11/2 cups flour