One pint of sifted flour, milk enough to make a thin batter, which will be about two-thirds of a pint, a small piece of butter melted (about a tablespoonful after being melted), two eggs beaten very light, a little salt. Mix the milk with the flour gradually until it is a smooth paste, then the salt and melted butter and last the well-beaten eggs. Have the waffle-irons about as hot as a griddle for cakes, and butter them well. Pour in enough of the batter to cover the iron, and put the other side down gently on it Let it stand over the fire about thirty seconds, and then turn over and let the other side remain to the fire the same time, then remove and place where they will keep warm until there are enough cooked to serve.

Many persons butter the waffles as they place them on the dish, and others add sugar. It is very well to do so if that is known to be the taste of all the family; but it is always safe to let people do those things at the table.

Waffles can be made with batters - given under the rules for bread, rice, and Indian griddle-cakes, also hominy.