This waffle recipe appears to be
a bit old-fashioned.
2 cups milk, scalded and cooled
1 tablespoonful sugar
1 tablespoonful lard or butter, melted
2 1/2 cups sifted flour
1 teaspoonful salt
Dissolve yeast and sugar in lukewarm
milk. Add lard or butter, flour, salt and eggs
well beaten. Beat thoroughly until batter is smooth.
Cover and set aside to rise in a warm place, free
from draught, for about one hour. When light, stir
well. Have both sides of waffle iron hot and well
greased. Fill the cooler side. Brown on one side,
turn the iron and brown on the other side. If batter
is too thick, the waffles will be
tough. If wanted for over night, use one-fourth
cake yeast and an extra half teaspoonful salt.
Cover and keep in cool place.