1 pkg. active dry yeast
1/4 c. warm water
1 3/4 c. scalded milk
2 tbsp. sugar
1 tsp. salt
1/4 c. soft shortening
2 2/3 c. sifted flour
3 eggs, room temperature

Add yeast to warm water. Let stand 3-5 minutes. Stir to dissolve. Blend scalded milk, sugar, salt, and shortening in large bowl. Cool to lukewarm. Add eggs, dissolved yeast and flour. Beat with rotary beater until smooth (this is a thin batter). Cover bowl and let rise 45-60 minutes, or until light and bubbly. Stir down. Cover bowl with waxed hours. When ready to bake, stir down batter first. Makes 6-8 waffles, depending on size.

NOTE: If wanted for breakfast, mix at night, cover and refrigerate. Use a large container to allow for rising. Makes 4 double.