Cassell's dictionary of cookery

WaflB.es. — Take a tea-cupful of fresh butter, put it into a large bowl, and beat it to cream. Add three cupfuls of sugar, a pinch of salt, half a nutmeg grated, a few drops of essence of lemon, three well-beaten eggs, half a teaspoonful of saleratus dissolved in a tea-spoonful of milk, and as much flour as will make a thick batter. Beat the mixture thoroughly. Heat the waffle-iron, rub it over with butter, and put into it one or two large spoonfuls of the mixture. Be careful to leave room for rising ; close it, and put it over hot coals. Let it remain for six or eight minutes, then turn it over, and leave it a few minutes longer : if on opening it the cake is nicely browned, and ■will leave the iron easily it is done enough. Probable cost, Is. 6d. for this quantity. Waffles (another -way).— Dissolve half an ounce of butter in a pint of milk ; beat two eggs in a bowl, and add to them gradually the buttered milk and as much flour as will make a stiif batter. Stir in a wine-glassful of fresh yeast and a little salt. Let the batter rise till light. Heat the waffle-irons, and bake the "waffles in the usual "way. Butter them, and if liked serve with sugar and powdered cinnamon. Waffles (another -way). — Take a quart of milk, five eggs, a pound and a quarter of flour, half a pound of butter, and a spoonful of yeast. When the waffles are baked, sift pounded SMgar and powdered cassia over them. (a Danish recipe) . — Take one pound of fresh butter, and beat it till it creams. Add the yolks of six eggs, a quarter of a pound of sugar, one pound of flour, a quart of wai-m milk, and lastly the whites of the eggs beaten to snow. Butter the waffle-iron each time before filling it, and heat it before using. \Yhen baked strew sifted sugar over the waffles. This quantity will make twenty-four wdffles. Waffles (a German recipe). — Mix one pound and a half of flour -with the same quantity of clarified butter, add twelve eggs one by one, then a little grated nutmeg, a few grains of salt, two handfuls of pounded almonds with a few bitter ones among them, four or five spoonfuls of yeast, nearly a pint of milk, and lastly the wliites of the eggs beaten to snow. Mix and beat well together, then leave the mixture for two hours before proceeding further. Have ready the waffle-iron, heat it in the fire, and rub it over with butter; pour into it a ladleful of the batter, and bake of a fine yellow The iron must be buttered each time before any batter is poured in. Strew pounded sugar and cinnamon over the waffles after they are done. Waffles (another German recipe). — Mix together three-quarters of a pound of flour, seven eggs, a pint of milk, three good spoonfuls of yeast, a giU. of brandy, and half a pound of butter beaten to cream. Beat the butter and eggs first together, then add the flour, and, when smooth, the other ingredients ; let this stand in a warm place for an hour to rise. Butter the waffle-iron before you pour in the batter, and bake of a light j-ellow colour. Strew with pounded cinnamon and sugar before serving. — A. von Kochheim.