Make a batter of the flour, melted butter, and yeast; put in the eggs, the whites and yelks beaten separately; mix it with the milk, and put in the butter just before you bake, allow it four hours to rise; grease the waffle-irons, fill them with the batter, bake them on a bed of coals. When they have been on the fire two or three minutes, turn the waffle-irons over, when brown on both sides, they are sufficiently baked. The waffle-irons should be well greased with lard, and very hot before each one is put in. The waffles should be buttered as soon as cooked. Serve them up with powdered white sugar and cinnamon.