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MARYLAND CREAM WAFFLES (CRISP) 2 c. flour 4 tsp. baking powder 1/2 tsp. salt 1/2 c. melted butter (1 stick)* 2 tsp. sugar 2 eggs, separated 1 3/4 c. milk Mix and sift dry ingredients together; add milk which has been mixed with beaten egg yolks, mix thoroughly. Add melted butter; beat until a smooth, creamy mixture. Fold in stiffly egg whites. The batter should be added in appropriate quantities to a well-seasoned, preheated waffle iron. It makes a delectably crisp waffle. Batter will freeze well, or store in refrigerator (covered) no more than one or two days. *For best results, do NOT substitute oleo. Without question 'tis butter that makes your batter better! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!