Title: Pound Cake Waffles
Categories: Bread
Yield: 1 Batch

2/3	c	Shortening
1	c	Fine granulated sugar
4		Eggs
1/4	c	Milk
1 1/4	c	Flour
2	ts	Rumford Baking Powder
1/2	ts	Salt
1	ts	Lemon or vanilla extract

Beat the shortening and sugar to a cream; add the well-beaten yolks of the eggs, milk, and then the flour, salt and baking powder sifted together. Put in the flavoring and beat the batter thoroughly. At the last moment fold in lightly the whites of the eggs beaten to a stiff froth, and cook as ordinary waffles.

[Dave's note: A fine example of a "Dessert Waffle", which would have been served shortcake style, with fruit and whipped cream, or with a dollop of ice cream.]

From "The Rumford Complete Cook Book", 1930 edition

MM format by Dave Sacerdote

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