Put two pints of rich milk into separate pans. Cut up and melt in
one of them a quarter of a pound of butter, warming it slightly;
then, when it is melted, stir it about, and set it away to cool.
Beat eight eggs till very light, and mix them gradually into the
other pan of milk, alternately with half a pound of flour. Then
mix in by degrees the milk that has the butter in it. Lastly, stir
in a large table-spoonful of strong fresh yeast. Cover the pan,
and set it near the fire to rise. When the batter is quite light,
heat your waffle-iron, by putting it among the coals of a clear
bright fire; grease the inside with butter tied in a rag, and then
put in some batter. Shut the iron closely, and when the waffle is
done on one side, turn the iron on the other. Take the cake out by
slipping a knife underneath; and then heat and grease the iron for
another waffle. Send them to table quite hot, four or six on a
plate; having buttered them and strewed over each a mixture of
powdered cinnamon, and white sugar. Or you may send the sugar and
cinnamon in a little glass bowl.
In buying waffle-irons, do not choose those broad shallow ones
that are to hold four at a time; as the waffles baked in them are
too small, too thin, and are never of a good shape. The common
sort that bake but two at once are much the best.