Newport Waffles

Original Recipe

Make one pint of Indian meal into mush in the usual way. While hot, put in a small lump of butter and a dessertspoonful of salt. Set the mush aside to cool. Meanwhile, beat separately till very light the whites and yolks of four eggs. Add the eggs to the mush, and cream in gradually one quart of wheaten flour. Add half a pint of buttermilk, or sour cream, in which has been dissolved half a teaspoonful of carbonate of soda. Lastly, bring to the consistency of thin batter by the addition of sweet milk. Waffle-irons should be put on to heat an hour in advance, that they may be in the proper condition for baking as soon as the batter is ready. Have a brisk fire, butter the irons thoroughly, but with nicety, and bake quickly. Fill the irons only half full of batter, that the waffles may have room to rise.