Waffles with Vanilla—Light

Beat up in a vessel half a pound of partly melted butter, and when creamy mix in slowly seven or eight egg-yolks; after the preparation becomes frothy add half a pound of flour, a pinch of sugar, a grain of salt and half an ounce of compressed yeast dissolved in two gills of milk; cover the vessel and keep it in a mild temperature. When the dough is raised work and let get cold, then incorporate into it four or five beaten egg-whites. Heat a deep waffle iron, butter it over with a brush dipped in melted butter and putting a spoonful of the paste on one side of the iron only, close and cook the waffles over a low fire, turning the iron frequently; when dry and a fine golden color take it out of the form and sprinkle fine vanilla sugar (No. 3165) over the top.

SMALL CAKES FOR ENTREMETS (Petits Gateaux d'Entremets).

Cakes ten to a pound.