Serve with butter and maple syrup or a substitute.
This recipe, given Mary by an old, reliable cook, was unfailing as to results, if recipe be closely followed.

The cakes should be three-fourths of an inch thick, light as a feather, and inside, fine, like bread, not "doughy," as cakes baked from richer batters frequently are.
From this recipe was made eighteen cakes.
WAFFLES MADE FROM SWEET MILK AND BAKING POWDER Sift together 1 quart of flour, 2 teaspoonfuls of baking powder and 1/2 teaspoonful of salt.

Mix into a batter, a little thicker than for griddle cakes, with sweet milk; add yolks of 3 eggs, 3 tablespoonfuls of melted butter; lastly, stir in lightly the 3 stiffly-beaten whites of eggs.

Bake on a hot, well-greased waffle iron and serve with maple syrup.
"BUCKS COUNTY" BUCKWHEAT CAKES About 12 o'clock noon dissolve 1 cake of yeast (the small, round or square cornmeal cakes) in 1 pint of lukewarm water.

Add to this 1 tablespoonful wheat flour, 1 tablespoonful yellow cornmeal, and enough good buckwheat flour to make a thin batter.