Waffles

1 cake yeast
2 cups milk, scalded and cooled
1 tablespoonful sugar
1 tablespoonful lard or butter, melted
2 1/2 cups sifted flour
1 teaspoonful salt
2 eggs

Waffles make a most tempting breakfast dish.  Served crisp and piping hot, with plenty of fresh butter and thick golden honey or maple syrup, they're food for an epicure.

Dissolve yeast and sugar in lukewarm milk.  Add lard or butter, flour, salt and eggs well beaten.  Beat thoroughly until batter is smooth.  Cover and set aside to rise in a warm place, free from draught, for about one hour.

When light, stir well.  Have both sides of waffle iron hot and well greased.  Fill the cooler side.  Brown on one side, turn the iron and brown on the other side.  If batter is too thick, the waffles will be tough.

If wanted for over night, use one-fourth cake yeast and an extra half teaspoonful salt.  Cover and keep in cool place.

The ting-a-ling of the bell sounds sweetest when waffles are waiting.