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Classic
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page 139
pour in half a pint of water. Meanwhile warm the waffle-iron and grease it with
a little white wax or butter, and proceed with the baking. Test the first waffle
and if not hard enough, add more flour, if too hard, more water.
Yeast waffles.
Beat 6 eggs together with a little flour and half a pint butter and a pint sweet
milk, made tepid over the fire. Mix flour enough to make the batter as thick as
porridge; lastly 2 spoons of good yeast. Let it rise and bake in the usual way.
Cream monks.
Beat 1 pint sour cream with 4 yolks of eggs, half an ounce of flour, 2
tablespoons powdered sugar and 2 cardamoms, pounded fine. Meanwhile beat the
whites into a hard froth and stir into the batter; then bake the monks in a so
called monk iron.
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