Take one quart of milk; melt in the milk a large spoonful of butter;
beat up four eggs, and add to this mixture a little salt; add to the
slightly warm milk a small gill of yeast, flour sufficient to make a
batter just right for a waffle iron, or a little thinner to bake on
a griddle iron. The batter for waffles is also nice baked in tins as
muffins. Some elder person can direct, the first time you make this
recipe, the proper thickness of the batter.