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2 c. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. melted butter (1
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!

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