Waffles

Put half a pound of butter into a vessel with four ounces of sugar and a pinch of salt; beat well with a wooden spoon to obtain a creamy mass, then break in eight whole eggs one by one, stirring unceasingly, now add a pound of flour and half a pint of milk. Put the waffle irons (Fig. 608) on the fire, heat them to a proper degree and grease over with clarified butter, then take four tablespoonfuls of the paste and stir into it a small coffeespoonful of baking powder; pour it into the waffle irons, spreading it evenly; close and cook the waffles to a fine golden color, turning the iron from time to time. As soon as the waffles are done, pare the edges, take them out and dress on a covered dish, serving them very hot.