Put half a pound of flour in a basin, with which mix six eggs by
degrees, working it at first upon one side of the basin, until you have
mixed the whole into a smooth paste, then dissolve a piece of dried
German yeast, half the size of a walnut, in a wineglassful of warm
water; when dissolved pour it into the basin with a gill of warm milk
and a little salt, mix all well together, stir in six ounces of butter,
previously melted, also two spoonfuls of orange-flower-water, set in a
warm place for nearly two hours, when the mixture would have risen about
two or three inches turn it round five or six times with a wooden spoon
to bring it down; let remain half an hour longer and it is ready for
use.
Put the gauffre irons upon a slow fire, turning them occasionally, to
get hot by degrees, wipe them well with a cloth, and rub lightly over
the interior with fat bacon, then put in two or three spoonfuls of the
paste, close the irons, put them over the fire (turning occasionally)
for a few minutes; open the irons half way to see if coloured
sufficiently (they should be of a light gold colour) and very crisp, if
done turn it out, proceeding in like manner with the remainder; when
finished have half a pound of lump sugar, well pounded, with a quarter
of an ounce of powdered cinnamon and passed through a fine sieve, dip
the gauffres into it on both sides and serve very hot dressed in pyramid
upon a napkin.