No. 1211 Gauffres à la Flamande.
Put half a pound of flour in a basin, with which mix six eggs by degrees, working it at first upon one side of the basin, until you have mixed the whole into a smooth paste, then dissolve a piece of dried German yeast, half the size of a walnut, in a wineglassful of warm water; when dissolved pour it into the basin with a gill of warm milk and a little salt, mix all well together, stir in six ounces of butter, previously melted, also two spoonfuls of orange-flower-water, set in a warm place for nearly two hours, when the mixture would have risen about two or three inches turn it round five or six times with a wooden spoon to bring it down; let remain half an hour longer and it is ready for use.
Put the gauffre irons upon a slow fire, turning them occasionally, to get hot by degrees, wipe them well with a cloth, and rub lightly over the interior with fat bacon, then put in two or three spoonfuls of the paste, close the irons, put them over the fire (turning occasionally) for a few minutes; open the irons half way to see if coloured sufficiently (they should be of a light gold colour) and very crisp, if done turn it out, proceeding in like manner with the remainder; when finished have half a pound of lump sugar, well pounded, with a quarter of an ounce of powdered cinnamon and passed through a fine sieve, dip the gauffres into it on both sides and serve very hot dressed in pyramid upon a napkin.