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1 pint of sifted flour
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milk enough to make a thin batter
(about two-thirds of a pint)
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2 eggs, beaten very light
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1 tablespoon of melted butter
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pinch of salt.
Gradually mix the milk with
the flour until there is a smooth paste; then add the salt and butter,
and lastly the eggs. Have waffle irons about as hot as a griddle for cakes,
and butter them well, or grease with fat as you would a griddle.
Pour in enough of the batter
to cover an iron, and put the other side gently down upon it. Keep over
the fire about half a minute; then turn over, and let the other side remain
to the fire the same time.
Remove, and place the waffles
where they will keep warm until enough are cooked to serve.
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