No. 249 Flemish Waffles
One and one-half pints of flour, ½ teaspoonful of salt, 2 tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1½ teaspoonfuls of baking powder, 4 eggs, ½ pint of thin cream, 1 teaspoonful each of the extract of cinnamon and vanilla; rub the butter and sugar to a cream, add the eggs one at a time, beating 3 or 4 minutes between each addition; sift flour, salt, and powder together, add these to the butter, etc., with the vanilla, cinnamon, and thin cream. Mix into batter as for griddle cakes, have waffle-iron hot and well greased, pour in batter enough to fill it two-thirds full, shut it up, and turn it over immediately; be careful not to get the iron too hot, as the waffles will only take from 4 to 5 minutes to cook. When done sift sugar over them and serve at once on a napkin.