Warm the milk slightly. Cut up the butter in it and stir it a
little. Beat the eggs well, and pour them into the butter and
milk. Sprinkle in half the flour, gradually. Stir in the sugar, by
degrees, and add the spice. Stir in, gradually, the remainder of
the flour, so that it becomes a thick batter. Heat your waffle-iron;
then grease it well, and pour in some of the butter. Shut the
iron tight, and bake the waffle on both sides, by turning the iron.

As the waffles are baked, spread them out separately on a clean
napkin. When enough are done for a plate-full, lay them on a plate
in two piles, buttering them, and sprinkling each with beaten
cinnamon.


SOFT MUFFINS.

Five eggs.
A quart of milk.
Two ounces of butter.
A tea-spoonful of salt.
Two large table-spoonfuls of brewer's yeast or four made of
home-made yeast.
Enough of sifted flour to make a stiff batter.

Warm the milk and butter together, and add to them the salt. Beat
the eggs very light and stir them into the milk and butter. Then
stir in the yeast, and lastly, sufficient flour to make a thick
batter.