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Flemish Waffles, or Gaufres

Very rich and delicate when directions are followed. This is only half the quantity of hotel waffle receipt: 1 pound of flour. 2 cups of milk. 1 cup of yeast. 1 cup of thick cream. 8 ounces of butter, melted. 12 eggs. Salt. 1 ounce or spoonful of sugar. Set a sponge over night, or else 6 hours before the meal, with the flour, milk and yeast. In the morning separate the eggs, beat the yolks light and add to the sponge, together with the sugar, butter and salt. Beat up well, let rise an hour. Then whip the cup of cream and stir in, and lastly the whites of eggs beaten to a froth.

French Sweet Waffles, or Gaufres. Made without yeast. 1 pound of flour. 6 ounces of sugar. 14 eggs. Salt. 1 pint of milk. 1 pint of cream. 1 ounce of butter, melted. 1/2 cup of brandy Separate the eggs. Mix flour, sugar and salt dry, in a pan. Beat yolks and milk together, pour them in the middle and stir to a batter, smooth and without lumps. Then add the brandy and melted butter. When about to bake whip the pint of cream to a froth and mix it io, and then beat the whites up firm and add likewise. Bake soon, while the mixture is creamy and light. When the batter must stand and wait during a long meal a little baking powder should be beaten in after the lightness of the cream and egg-whites has evaporated. This makes fine pancakes as well.

As a rule, for those who would excel, it is well to remember that white of eggs makes waffles and pancakes tough and leathery unless added in the form of froth, which carries fine air bubbles into the batter. When not so beaten the cakes will be better with the whites left out altogether and powder used instead, along with the yolks which alone give the richness. Just such fine distinctions as these well observed make the difference betwixt fine cooks and those who loaf, out of employment, on street corners.